2 c. halved cherry tomatoes
3/4 c. chopped cucumber
3/4 c. halved, sliced zucchini
1 sm. green pepper, cut to bite-size strips
2 tbsp. chopped onion
1/4 c. red wine vinegar
2 tbsp. sugar
1 tsp. snipped fresh parsley
3/4 tsp. snipped fresh basil or 1/4 tsp. dried basil
3 tbsp. salad oil
1 tbsp. lemon juice
1/8 tsp. salt
1/8 tsp. pepper
1 sm. clove garlic, minced
8 oz. spaghetti, broken
1 tbsp. salad oil

In a large mixing bowl combine tomatoes, cucumber, zucchini, green pepper and onion. In a screw top jar combine vinegar, the 3 tablespoons oil, sugar, lemon juice, parsley, basil, garlic, 1/8 teaspoon salt and 1/8 teaspoon pepper. Cover and shake well. Pour over vegetable mixture. Cover and chill 2-24 hours.

Meanwhile, cook spaghetti according to package directions. Drain and rinse under cold water. Toss with the 1 tablespoon of oil. Cover and chill.

To serve: Spoon vegetables around edge of bowl with spaghetti in the center. Makes 8-10 servings.