Directions

1. 1. Use an electric mixer to combine all of the dressing ingredients in a bowl. Mix on high speed for about a minute or so until the dressing becomes thick and creamy. Put the dressing in a sealed container and store it in the refrigerator until ready to use.
2. 2. Bring four quarts of water to a boil over high heat and add the pasta. Cook to al dente, about seven minites at a rolling boil. Rinse thoroughly with cold water and let drain completely in a colander. Drizzle the oil over the cooling pasta to keep it from sticking together. Gently toss the pasta, then put it into a covered container and let it cool in the refrigerator for about half an hour.
3. 3. Meanwhile, prepare the vegetables. Remove the seeds and soft pulp from the tomato before dicing. Use only the stalks of the green onion (or scallions). Mince the cucumber into very small pieces.
4. 4. After the pasta has cooled add the diced tomato, green onion and cucumber. Sprinkle salt over the pasta salad to taste and put it back in the refrigerator until well chilled.
5. 5. When ready to serve, place a few lettuce leaves on salad plates, spoon the pasta salad on to the lettuce and place the dressing on the side.
6. 6. You can toss the salad with the dressing ahead of time rather than serving it on the side but note that the pasta tends to soak up the dressing.