Cucumber Brussel Sprout Pasta Salad

Ok.   So I find myself again in another quandary for dinner.  What to do and nothing is in fridge.  Well, I found a few things and rustled up a cold pasta salad.  Please be warned that I never use measurements in my cooking.  I do it just by taste.  Sorry for those who need exact measurements.  The idea is here and I hope you're inspired to make it your own!

Magic leftover pasta salad a.k.a. Cucumber and Brussels Sprout Pasta Salad

2 Cucumbers Quartered and sliced
Shredded Brussel Sprouts
Halved Cherry Tomatoes
Thinly sliced red onion (rinsed in water & dried)

Salt
White sugar
Pepper
Cayenne Pepper
Onion Powder
Garlic Powder
Dried Parsley
Dried Oregano

Canola Oil
Apple Cider Vinegar

1 lb pasta box

Place vegetables in bowl and macerate (sit in juices) with 1 teaspoons salt and 1 teaspoon sugar and seasonings to taste.  Sugar and Salt need to be excessive in order to macerate vegetables and tomatoes.

Start pasta water and add salt when water boils.  Cook pasta to your desired doneness.

Shake off water and add Canola Oil and seasonings to taste (do not add salt) and set aside to cool off.  Do not add vegetable mixture until pasta has thoroughly cooled off allowing the vegetables to steep in juices.  Adding seasoning onto hot past allows the flavors to seep into pasta salad.  As pasta is cooling add canola oil.

After the pasta has cooled taste the vegetable mixer with juices.   Mix pasta and vegetables (only) together when pasta is cooled.  Add 'juice' mixture a little at a time and taste as you go along.  Adjust your seasoning.  I have not found a cure for too much salt so following above according.  Refrigerate until needed.