Name: Colorful Chicken-Pasta Salad
Ingredients: 1/2 pk (16 ounce size) rigatoni or ziti macaroni; 2 c Cut-up cooked chicken; 2 md Tomatoes, chopped (about 2 cups); 2 Green onions (with tops), sliced; 2 Cloves garlic, crushed; 3 tb Chopped fresh parsley; 1 L/2 teaspoons chopped fresh or 1/2 teaspoon dried basil leaves; 1/4 ts Salt; 1/4 ts Coarsely cracked pepper; 2 tb Olive or vegetable oil

CATEGORY	CUISINE	TAG	YIELD
Meats, Vegetables		Pasta, Poultry, Salads	1	Servings

INGREDIENTS

1/2	pk	(16 ounce size) rigatoni or ziti macaroni
2	c	Cut-up cooked chicken
2	md	Tomatoes, chopped (about 2 cups)
2		Green onions (with tops), sliced
2		Cloves garlic, crushed
3	tb	Chopped fresh parsley
1		L/2 teaspoons chopped fresh or 1/2 teaspoon dried basil leaves
1/4	ts	Salt
1/4	ts	Coarsely cracked pepper
2	tb	Olive or vegetable oil

INSTRUCTIONS

Cook rigatoni as directed on package; drain. Mix remaining ingredients.
Toss with rigatoni. Cover and refrigerate at least 2 hours but no longer
than 24 hours. Toss before serving. Serve with freshly ground pepper if
desired.
From the files of Al Rice, North Pole Alaska.    Feb 1994
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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