1/3 c. water
1/3 c. cider vinegar
1/3 c. corn oil
1 pkg. vegetable dip/soup mix
1/4 tsp. garlic salt
1 tsp. dried basil
4 c. cooked, drained pasta (twists or other shapes)

In large bowl, stir together water, vinegar, and corn oil until blended. Stir in soup mix, garlic salt and basil until well mixed. Let stand 1/2 hour. Add pasta; toss to coat well. Cover; refrigerate 2 hours or until chilled. Stir before serving.