4 ounces vermicelli or spaghetti, broken
1/2 cup salad oil
1/4 cup red wine vinegar
1 large clove garlic, minced
1/4 teaspoon dried basil, crushed
1/4 teaspoon salt
1/8 teaspoon pepper
1 (6-ounce) jar marinated artichoke hearts, drained and chopped
1 cup fresh mushrooms, sliced
2 tomatoes, peeled, seeded, and chopped
1/2 cup chopped walnuts, toasted
2 tablespoons snipped parsley
lettuce leaves to line serving bowl (optional)
Cook pasta in boiling salted water according to package directions. Rinse and drain. In screw-top jar, combine oil, vinegar, garlic, basil, salt, and pepper; shake well. Toss about 1/3 cup dressing with the pasta; cover and chill. Toss the remaining dressing with the artichoke hearts and mushrooms; cover and chill. To serve, toss together pasta, artichoke mixture, tomatoes, walnuts, and parsley. Servie in a lettuce-lined bowl, if desired.--Mrs. Hyacinth Rizzo, Snyder, N.Y.
Serves 8.
[recipe on the back of "Fettucini Verde," clipped from "Better Homes and Gardens"]
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