This recipe is even quicker if you use leftover cooked pasta. You'll need about 6 cups. Place the pasta in a colander; allow hot water to run over pasta to knock off the chill. Drain well. Proceed with the recipe as directed.
Oxmoor House JANUARY 2004
Cook pasta according to package directions, omitting salt and fat; drain well. Toss pasta with olive oil.
Fold in tomato and next 4 ingredients. Sprinkle with basil.
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