Colorful chicken-pasta salad

Yield: 1 Servings

Ingredients:

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

Instructions:

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