Ingredients: 

• 8 ounces penne pasta
• 1/2 TX 1015 onion diced
• 1 red bell pepper, diced
• 1 cucumber, diced
• 1 pint grape tomatoes, halved
• 1/2 cup Italian vinaigrette dressing
• 3 tablespoon mayonnaise
• 3 tablespoon fresh parsley
• 1/2 teaspoon paprika
• salt & pepper to taste

Directions:

1. Cook pasta al dente according to the packaging, drain and allow it to cool
2. Combine all ingredients in a large bowl, use a large spoon to mix well
3. Refrigerate for at least 2-3 hours before serving

Recipe courtesy of Shauntay with The Glam Kitchen.