Tomato pasta salad

Yield: 6 Servings

Measure Ingredient
7 ounces Macaroni shells
2 mediums Tomatoes, chopped
2 Green onions (with tops), chopped
2 Cloves garlic, finely chopped
¼ cup Fresh parsley, chopped
2 tablespoons Olive oil or vegetable oil
½ teaspoon Salt
1½ teaspoon Chopped fresh or 1/2 tsp. dried basil
⅛ teaspoon Coarsely ground pepper

Cook macaroni as directed on package. Rinse in cold water and drain. Stir in tomatoes, onions, garlic, parsley, oil, salt, basil and pepper. Cover and refrigerate about 2 hours or until chilled.

Recipe by: Betty Crocker's Cookbook Posted to TNT - Prodigy's Recipe Exchange Newsletter by Sherry Zeiss <zeiss@...> on Apr 26, 1997

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