2 c. halved cherry tomatoes or chopped tomatoes
3/4 c. chopped cucumber
3/4 c. sliced zucchini
1 sm. green pepper, cut into bite size strips
2 tbsp. chopped onion
1/4 c. red wine vinegar
3 tbsp. salad oil
2 tbsp. sugar
1 tsp. lemon juice
1 tsp. snipped fresh parsley
3/4 tsp. snipped basil
1 sm. clove garlic, minced
8 oz. spaghetti, broken
1 tbsp. salad oil
Lettuce leaves (optional)
Grated Parmesan cheese (optional)

In a large mixing bowl combine tomatoes, cucumber, zucchini, green pepper, and onion. In a screw top jar combine vinegar, 3 tablespoons salad 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 to 24 hours. Meanwhile, cook spaghetti according to package directions. Drain; rinse under cold water. Toss with the 1 tablesppon oil. Cover and chill.

To serve, spoon vegetables around spaghetti in a lettuce-lined bowl. Sprinkle with cheese. Toss before serving. Makes 8 to 10 servings.