1 c. olive oil
1/2 c. red wine vinegar
1 tbsp. garlic, minced
Salt and pepper to taste
1 lb. thin spaghetti, cooked and drained
12 fresh Italian plum tomatoes, diced
1 c. red onion, diced
1 lg. bunch fresh basil, chopped
1 whole bunch green onions, chopped

To make dressing, combine first 4 ingredients in a covered jar. Cover and shake to blend. Refrigerate until ready to use. Transfer cooked spaghetti to a large salad bowl. Mix in half of the dressing. Blend in vegetables and basil and enough of the remaining dressing to coat lightly. Garnish with green onions.

Serves 8 to 10.