Tomato pasta salad
6 Servings
Ingredients
| Quantity | 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 |
Directions
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