Italian Pasta Salad

16 oz package pasta (farfalle or penne work well)
1 medium cucumber
1 small package grape tomatoes
1/4 cup fresh basil leaves
1 bottle Italian style salad dressing (I like Newman's Light Italian)
2 Tbsp McCormack's Salad Supreme (omit if making dairy free)
2 Tbsp balsamic vinegar
2 Tbsp dried oregano
salt and black pepper

Cook pasta al dente; rinse with cool water and drain well
Peel cucumber and cut into 1/2 inch dice
Cut grape tomatoes in 1/4s
Cut basil chiffonade style
Mix cucumber, tomato, and basil; set aside
Allow Italian dressing to settle completely and pour off as much of the oil as possible (save to use as a flavorful oil for cooking later, if desired)
Mix half of remaining dressing, Salad Supreme, balsamic vinegar, and oregano in a large bowl
Add pasta to dressing mix and toss to coat
Fold in vegetables
Salt and pepper to taste
Refrigerate and serve cold

This is a nice light pasta salad with the cucumber; great for summer picnics although I'm making it for a Halloween potluck! You could add some cubed mozzerella or even diced chicken if you wanted to beef it up a bit as a supper dish.