1 box bow tie pasta, cooked
2 large tomatoes
1 bunch scallions (white tips chopped)
3 cloves garlic, finely chopped
1 tbsp. fresh parsley, chopped
1 tbsp. fresh basil, chopped
garlic powder to taste
1/3 c. olive oil
salt to taste

Combine tomatoes, scallions, garlic, parsley, basil, garlic powder and olive oil in a mixing bowl. Cover and refrigerate 1/2 to 1 hour. Toss in cooked bow ties. Serve cold.