4 oz. tiny pasta shells, elbow macaroni or ditalini
4 tsp. olive oil
1/4 c. fresh basil or parsley, minced
1/8 tsp. black pepper
1 sm. red onion, chopped fine
1 med. cucumber, peeled, seeded & chopped
1 lg. ripe tomato, cored, seeded & cut in 1/2 inch cubes

Cook pasta according to package directions. Drain, rinse under cold water and drain again. Transfer pasta to a large bowl, add olive oil, basil, and pepper. Toss well to mix. Add onion, cucumber and tomato. Toss well again. Serve at room temperature.