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| 1/3 Tasse | red wine vinegar |
| 2 Teelöffel | Dijon mustard |
| 1 | Clove of garlic; finely minced |
| 1 Prise | sugar |
| | Coarse salt; to taste |
| 1/2 Tasse | olive oil |
| | black pepper freshly ground |
| 1/2 x ca. 450 g | Farfalle; cooked al dente |
| 8 Tasse | Mixed salad greens; cleaned and dried |
| 2 Tasse | Peeled; quartered and cubed cucumbers |
| 1 Tasse | walnuts coarsely copped |
| 2 x ca. 30 g | parmesan fresh |
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The tangy flavor of a Caesar salad is yours in this main dish, a light pasta salad that will tantalize even the most sophisticated palates.
Place cooked pasta in a large bowl and toss with 3 tablespoons dressing.
Before serving, add salad greens, cucumbers and walnuts. Toss with 4 tablespoons dressing, or more if desired. (Save remainder for another use.) Season with salt and pepper, then toss again.
With a vegetable peeler, shave thin slices of Parmesan atop salad or grate coarsely. Serve immediately.
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