Yield: 8 Servings
| Measure | Ingredient |
|---|---|
| 4 cups | Diced seeded tomato |
| 3 tablespoons | Chopped fresh oregano |
| 3 tablespoons | Minced green onions |
| 3 tablespoons | Fresh lemon juice |
| 1 tablespoon | Olive oil |
| 1 teaspoon | Coriander seeds -- crushed |
| ¼ teaspoon | Salt |
| ⅛ teaspoon | Crushed red pepper |
| 2 \N | Garlic cloves -- minced |
| 6 cups | Hot cooked vermicelli |
| \N \N | (3/4 pound uncooked pasta) |
Combine first 9 ingredients in a large bowl, and toss well. Add the pasta; toss well. Yield: 8 servings (serving size: 1 cup).
Recipe By : Cooking Light, May 1995, page 118 From: Date: