Spaghetti Vinaigrette

• 4 ounces spaghetti
• 1/2 cup salad oil
• 1/4 cup red wine vinegar
• 1 garlic clove
• 1/4 teaspoon dried basil
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 1 cup fresh mushroom
• 1 (6 ounce) jar marinated artichoke hearts, drained and chopped
• 2 tomatoes, seeded and chopped
• 1/4 cup chopped walnuts
• 2 tablespoons parsley
• lettuce (optional)

1. Cook the spaghetti according to package directions. Drain. Combine oil, red wine vinegar, minced garlic, basil, salt and pepper. In another bowl combine the spaghetti, chopped artichoke hearts and sliced mushrooms. Toss with the dressing and chill in the fridge. When you serve add the chopped tomatoes, walnuts and parsley to spaghetti mix. Line a glass serving bowl with lettuce to serve.

spaghetti, salad oil, red wine vinegar, garlic, basil, salt, pepper, fresh mushroom, hearts, tomatoes, walnuts, parsley

Taken from www.food.com/recipe/spaghetti-vinaigrette-471508 (may not work)