marinated vegetable and spaghetti salad
 
2 cup  halved cherry tomatoes or chopped tomatoes
3/4 cup  chopped cucumber
3/4 cup  sliced zucchini
1 small  green pepper, cut into bite
  size strips
2 Tbsp  chopped onion
1/4 cup  red wine vinegar
3 Tbsp  salad oil
2 Tbsp  sugar
1 tsp  lemon juice
1 tsp  snipped fresh parsley
3/4 tsp  snipped basil
1 small  clove garlic, minced
8 oz.  spaghetti, broken
1 Tbsp  salad oil
  lettuce leaves (optional)
  grated parmesan cheese (optional)
 
in a large mixing bowl combine tomatoes, cucumber, zucchini, green pepper, 
and onion. in a screw top jar combine vinegar, 3 tablespoons salad oil, 
sugar, lemon juice, parsley, basil, garlic, 1/8 teaspoon salt and 1/8 
teaspoon pepper. cover and shake well. pour over vegetable mixture. cover 
and chill 2 to 24 hours. meanwhile, cook spaghetti according to package 
directions. drain; rinse under cold water. toss with the 1 tablespoon oil. 
cover and chill. to serve, spoon vegetables around spaghetti in a 
lettuce-lined bowl. sprinkle with cheese. toss before serving. makes 8 to 
10 servings. 
 
 
 
 
(ID: 79316) Mirror: rec.food.recipes: Sun, Feb 23, 2003


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