1/3 c. oil
3 tbsp. red wine vinegar
1 tsp. salt
1/2 tsp. basil
3 drops hot pepper sauce
1 clove garlic, minced
6 oz. uncooked linguine, broken in thirds
2 c. roast beef strips
1 c. celery, chopped
2 med. tomatoes, peeled & chopped
1 lg. cucumber, chopped
2 sm. jars mushrooms, drained

In jar with tight fitting lid, combine oil, vinegar, salt, basil, hot pepper, and garlic. Cook linguine to desired doneness. Drain and rinse with cold water. In a large bowl, combine linguine with remaining ingredients. Pour dressing over salad and toss. Cover and refrigerate several hours. Makes 8 to 11 cups.