1 (6 oz.) pkg. spaghetti
1 (12 oz.) can whole kernel corn with sweet peppers, drained
1 c. sliced zucchini
1 tbsp. finely chopped onion
1/4 c. salad oil
2 tbsp. white wine vinegar
2 tbsp. lemon juice
1 tbsp. sugar
1 tsp. seasoned salt
1 tsp. dried basil, crushed
12 cherry tomatoes
Lettuce cups

Break spaghetti in 2-inch lengths; cook in boiling salted water according to package directions. Drain and rinse; drain again. Chill.

In salad bowl combine chilled spaghetti with drained corn and peppers, zucchini and onion. In screw top jar combine oil, vinegar, lemon juice, sugar, seasoned salt, and basil. Cover and shake to mix; pour over pasta and vegetables. Toss well; chill about 4 hours.

Just before serving add cherry tomato halves. Toss again and serve in lettuce cups.