8 oz. spinach linguini, cooked al dente, drained
3/4 c. peeled, julienne strips of carrot
1 lg. tomato, diced
1/4 c. sliced green onions
1/4 to 1/2 c. grated Parmesan cheese
2 tbsp. sliced black olives

DRESSING:

15 to 20 fresh basil leaves or 4 to 5 tbsp. basil
4 cloves garlic, minced
1/2 c. white wine vinegar
1 1/4 c. olive oil

In a large bowl mix linguini, carrot, tomato, green onions, Parmesan cheese and olives. Combine basil and garlic in food processor and process until finely minced. With processor running, add vinegar, oil and pepper. Toss with salad and serve.