2 c. chopped tomatoes
2 green onions (with tops), chopped
2 cloves garlic, finely chopped
1/4 c. chopped fresh parsley
2 tbsp. olive or vegetable oil
2 tsp. chopped fresh or 1/2 tsp. dried basil leaves
1/2 tsp. salt
1/8 tsp. coarsely cracked pepper
1 (7 oz.) pkg. macaroni shells

Mix all ingredients except macaroni shells. Cover and refrigerate at least 2 hours but no longer than 24 hours. Cook macaroni as directed on package; drain. Immediately toss with the tomato mixture. Makes 6 servings.