Chilled Salmon Pasta

• 6 oz. thin or regular spaghetti
• 1 (7 3/4 oz.) can salmon
• 1/3 c. oil
• 1/4 c. vinegar
• 1/2 tsp. dried basil leaves, crumbled
• 1/4 tsp. salt
• 1/4 tsp. black pepper
• 3/4 c. chopped tomato
• 1/2 c. chopped celery
• 1/2 c. chopped cucumber
• 1/4 c. chopped green onions
• 1/4 c. minced parsley
• tomato wedges
• grated Parmesan cheese

1. Cook spaghetti according to package directions; drain.
2. Drain salmon, reserving 1 teaspoon liquid.
3. Break into small chunks. Combine reserved liquid with oil, vinegar, basil, salt and pepper. Pour over warm spaghetti.
4. Cool.
5. Toss with salmon, tomato, celery, cucumber, green onions and parsley, then chill thoroughly. Garnish with tomato wedges and sprinkle with cheese before serving.
6. Makes 6 servings.

thin, salmon, oil, vinegar, basil, salt, black pepper, tomato, celery, cucumber, green onions, parsley, tomato wedges, parmesan cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1030658 (may not work)