Ive adapted this recipe that originally came from Taste Of Home. I found that when the cucumber crop comes to fruition, you just cant use them fast enough! So, I tweaked the recipe to freeze the cucumber part and be able to make this pasta salad when ever you like! It is so good and very easy to transport to gatherings without the worry of spoilage.
1TO MAKE THIS TO EAT RIGHT AWAY:
Cook the pasta al dente. Drain and rinse in cold water. Place in large bowl: stir in oil,cucumbers and onion.
2Combine remaining ingredients; pour over salad and toss. Cover and chill for at least 3-4 hours.
3TO MAKE THIS TO FREEZE AND ASSEMBLE LATER: Here is what I changed from about recipe so that you can freeze the cucumber part and add the rest of ingredients later:
I combine the cucumbers,onion,sugar and vinegar. (leave out the water if freezing)
Then you simply take this mixture out of the freezer,Do not drain the frozen cucumber mixture. let it thaw, and add the rest of ingredients.
4Very refreshing and different! If you freeze it, you can have the taste of summer any time you wish! When I do make it and not freeze it, I do not add as much water as listed. I find that the cucumbers have plenty of water after sitting in fridge for 4 hours. Add water to suit your taste if you make it to eat right away.If I froze it, I dont add the water at all.