Here is a nice pasta salad that can be served as a side dish or as a light meal. It is easy to make and very tasty. It is important to achieve a balance between the salt and vinegar – kind of a salt & vinegar chip – so taste it as you season it and adjust it as necessary. Noodles absorb dressing quite quickly so don’t be afraid to add oil and vinegar to it if your left overs are a little dry.
Here is what you are going to need for this recipe:
12 oz. rigatoni pasta, cooked and drained
2 celery stalks, finely chopped
1 small red onion, finely sliced
1 large carrot, finely sliced with the peeler
1 small cucumber, cut into small pieces (I used Persian cucumbers for this recipe)
1 – 8 oz. container grape tomatoes
1/2 cup vegetable oil
1/2 cup cider vinegar (or more as needed)
1 tablespoon mayonnaise
Mix all the ingredients in a large bowl. Season with oil, vinegar, salt and mayonnaise. Mix well to coat the pasta. Serve and enjoy!