| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Sami |
|
1 |
servings |
INGREDIENTS
| 1 |
lb |
Spaghetti; broken into 1/2 or 1/3, cook al dente, according to directions on package, rinse in cool water and drain thoroughly. |
| 1/2 |
c |
Scallions; cut into 1/2 inch pieces, up to 3/4, up to |
| 1/2 |
c |
Fresh basil leaves; chopped 2 tablespoons fresh chives; chopped 3 cloves garlic; minced |
| 3 |
|
Ripe tomatoes; chopped, 3 – 4 cups |
| 1/3 |
c |
Balsamic vinegar |
INSTRUCTIONS
Put the drained pasta into a large salad bowl. Add the herbs and
vegetables, toss well, then pour the vinegar over all and toss well.
Decorate top of salad with tomato wedges and basil leaves. Serve
immediately, or keep well chilled for a short time
Posted to fatfree digest by "Jan Gordon" <jan@gordon.com> on Sep 4, 1999,
converted by MM_Buster v2.0l.
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