| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
|
Salads |
6 |
Servings |
INGREDIENTS
| 7 |
oz |
Macaroni shells |
| 2 |
md |
Tomatoes, chopped |
| 2 |
|
Green onions (with tops), chopped |
| 2 |
|
Cloves garlic, finely chopped |
| 1/4 |
c |
Fresh parsley, chopped |
| 2 |
tb |
Olive oil or vegetable oil |
| 1/2 |
ts |
Salt |
| 1 1/2 |
ts |
Chopped fresh or 1/2 tsp. dried basil |
| 1/8 |
ts |
Coarsely ground pepper |
INSTRUCTIONS
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@tab.com> on Apr 26, 1997
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