Recipe - Colorful Chicken-Pasta Salad

One half pack (16 ounce size) rigatoni
or ziti macaroni
2 cup Cutup cooked chicken
2 md Tomatoes, chopped (about 2
cups)
2 Green onions (with tops),
cut or sliced up
2 Cloves garlic, crushed
3 tablespoon Chopped fresh parsley
1 L/2 teaspoons chopped fresh
or One half teaspoon dried
basil leaves
One fourth teaspoon Salt
One fourth teaspoon Coarsely cracked pepper
2 tablespoon Olive or vegetable oil

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