Creamy Tomato and Cucumber Pasta Salad

1Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente, about 8-10 minutes.

2Drain the pasta and rinse under cold running water to stop cooking and cool it down. Drain well and set aside.

3In a large mixing bowl, combine the diced cucumber (1 medium) and tomatoes.

4Add the finely minced garlic (2 cloves), freshly ground black pepper (½ teaspoon), and salt (½ teaspoon) to the vegetables. Toss gently to combine.

5In a small bowl, whisk together the whole milk (100 ml), mayonnaise (2 tablespoons), extra virgin olive oil (1 tablespoon), and lemon juice (1 teaspoon) until smooth and creamy.

6Pour the creamy dressing over the vegetable mixture and toss to coat evenly.

7Add the cooled pasta to the bowl and gently fold everything together until the pasta is well coated with the dressing and the vegetables are evenly distributed.

8Taste and adjust seasoning with additional salt (½ teaspoon) or black pepper (½ teaspoon) if needed.

9Transfer the pasta salad to a serving dish, garnish with chopped fresh parsley leaves, and serve chilled or at room temperature.

10For best flavor, refrigerate the salad for 15-20 minutes before serving to allow the flavors to meld.