Title: Colorful Chicken-Pasta Salad
Categories: Pasta, Poultry, Salads
Yield: 1 Servings

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

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