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