1/3 c. oil
3 tbsp. red wine vinegar
1 tsp. salt
1/2 tsp. basil leaves
3 drops hot pepper sauce
1 garlic clove, minced
6 oz. uncooked linguini, broken into thirds
2 c. cooked roast beef strips
1 c. sliced celery
2 med. tomatoes, peeled, seeded and coarsely chopped
1 lg. cucumber, cut in half lengthwise and thinly sliced
2 (2.5 oz.) cans whole mushrooms, drained

In jar with tight fitting lid, combine oil, vinegar, salt, basil, hot pepper sauce and garlic. Shake well to blend.

Cook linguini to desired doneness as directed on package. Drain; rinse with cold water. In large bowl, combine linguini with remaining ingredients. Pour dressing over salad; toss gently. Cover; refrigerate several hours or overnight. Makes 8 (one cup) servings.