Tomato Pasta Salad
7 ounces of macaroni shells
2 medium tomatoes, chopped
2 Green onions (with tops),
2 Cloves garlic, finely
1/4 cup of fresh parsley, chopped
2 tablespoons of olive oil or vegetable oil
1/2 teaspoon of salt
1 1/2 teaspoons of chopped fresh or 1/2 teaspoon of basil
1/8 teaspoon of 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 Crockers Cookbook Posted to TNT - Prodigys Recipe Exchange
Newsletter by Sherry Zeiss on Apr 26, 1997
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