• 1/3 c. Red-wine vinegar
• 2 tsp Dijon-style mustard
• 1 x Clove of garlic, finely chopped
• 1 pch Sugar
•     Coarse salt, to taste
• 1/2 c. Extra virgin olive oil
•     Freshly grnd black pepper, to taste
• 1/2 lb Farfalle, cooked al dente
• 8 c. Mixed salad greens, cleaned and dry
• 2 c. Peeled, quartered and cubed cucumbers
• 1 c. Coarsely minced walnuts
• 2 ounce Fresh Parmesan cheese

Directions

1. The tangy flavor of a Caesar salad is yours in this main dish, a light pasta salad which will tantalize even the most sophisticated palates.
2. Place cooked pasta in a large bowl and toss with 3 Tbsp. dressing.
3. Before serving, add in salad greens, cucumbers and walnuts. Toss with 4 Tbsp. dressing, or possibly more if you like. (Save remainder for another use.)
4. Season with salt and pepper, then toss again.
5. With a vegetable peeler, shave thin slices of Parmesan atop salad or possibly grate coarsely. Serve immediately.
6. Serves 8.