PG-tested

Between swimming, yard work and listening to how "bored" the kids are with summer vacation, who has the time (or energy) to cook? This easy pasta salad, dressed with a tangy homemade Italian dressing I found years ago in one of my favorite cookbooks, can be thrown together in minutes. Serve with your favorite crusty bread and ice-cold lemonade.

• 1 pound dried bowtie or corkscrew pasta
• 3 plum tomatoes, diced
• 1 small cucumber, peeled, seeded and diced
• 1/2 red onion, finely chopped
• 1 handful fresh basil, chopped
• 1/8 cup chopped Italian parsley
• 8 ounces fresh mozzarella, torn into bite-sized pieces
• For dressing:
• 1 cup olive oil
• 1/2 cup red wine vinegar
• 1/4 cup grated parmesan cheese
• 1 tablespoon sugar
• 2 teaspoons salt
• 1 teaspoon celery salt
• 1/2 teaspoon white pepper
• 1/2 teaspoon dry mustard
• Dash sweet paprika
• 1 clove garlic, minced

Cook pasta according to directions. Drain well, pour into a large mixing bowl and allow to cool. Add chopped vegetables and mozzarella; stir until well combined.

For the dressing, whisk together oil and vinegar. Whisk in remaining ingredients. Pour dressing over pasta and stir to incorporate. If desired, chill the salad for an hour, or serve slightly warm. Either is delicious.

Serves 6.

-- Adapted from "Better Homes and Gardens New Cook Book"