Marinated Vegetables And Spaghetti Salad

• 2 cups halved cherry tomatoes
• 3/4 cup chopped cucumber
• 3/4 cup halved sliced zucchini
• 1 small green pepper, cut into bite sliced strips
• 2 Tbsp. chopped onion
• 1/4 cup red wine vinegar
• 3 Tbsp. olive oil
• 2 Tbsp. sugar
• 1 Tbsp. lemon oil
• 1 tsp. fresh parsley, snipped
• 3/4 tsp. snipped fresh basil or 1/4 tsp. dried basil, crushed
• 1 small clove garlic, minced
• 1/8 tsp. salt
• 1/8 tsp. pepper
• 8 oz. broken spaghetti
• 1 Tbsp. olive oil
• Lettuce leaves

1. In large mixing bowl combine first five ingredients.
2. In a screw top jar combine vinegar, the 3 Tbsp. oil, sugar, lemon juice, parsley, basil, garlic, salt and pepper.
3. Cover and shake well;
4. pour over vegetable mixture. Cover and chill 2 to 24 hours. Meanwhile cook spaghetti according to package directions.
5. Drain; rinse under cold water.
6. Toss with the 1 Tbsp. olive oil.
7. Cover and chill.
8. To serve, spoon vegetables around spaghetti in lettuce lined bowl.
9. Toss before serving.
10. Makes 8 to 10 servings.

tomatoes, cucumber, zucchini, green pepper, onion, red wine vinegar, olive oil, sugar, lemon oil, fresh parsley, fresh basil, clove garlic, salt, pepper, broken spaghetti, olive oil

Taken from www.cookbooks.com/Recipe-Details.aspx?id=40731 (may not work)