About this recipe:An utterly delicious vegetarian pasta salad. Pasta is tossed with cucumbers, tomatoes, spring onions, herbs, Parmesan and Italian dressing. For the best flavour, let the salad sit overnight.
450g uncooked fusilli pasta
450ml Italian salad dressing
2 cucumbers, chopped
6 tomatoes, chopped
1 bunch spring onions, chopped
115g grated Parmesan cheese
1 tablespoon Italian herb seasoning
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Bring a large pot of lightly salted water to the boil. Place pasta in the pot, cook for 8 to 12 minutes, until al dente and drain and cool.
In a large bowl, toss the cooked pasta with the Italian dressing, cucumbers, tomatoes and spring onions. In a small bowl, mix the Parmesan cheese and Italian herbs and gently mix into the salad. Cover and refrigerate until serving.
Parmesan cheese is not truly vegetarian, as it contains animal rennet. To make this dish 100% vegetarian, omit the cheese or find a suitable vegetarian substitute made without animal rennet. In supermarkets look for the 'parmesan style hard cheeses' which are suitable for vegetarians.