1/2 tsp. minced, peeled garlic
1/2 tsp. dry mustard
3/4 tsp. salt
1/8 tsp. pepper
1/4 tsp. dried basil leaves
4 tbsp. finely chopped fresh parsley
1 tbsp. red wine vinegar
3 tbsp. olive oil
2 c. coarsely chopped fresh tomatoes
1/2 c. diced, peeled red onion
1/2 lb. linguini or other pasta

In a small mixing bowl, place the garlic, dry mustard, salt, pepper, basil, 2 tbsp. of the chopped parsley, the vinegar and the oil; stir briskly to combine. Add tomatoes and onions and mix thoroughly with the dressing.

If possible, refrigerate an hour or longer to allow flavors to blend. Just before serving, cook the pasta. Heap cooked, drained pasta in serving bowl or individual bowls, top with tomato-salad mixture and sprinkle with remaining parsley. Serve immediately. A refreshing change from macaroni salad.