Italian Pasta Salad

2 cans whole Italian (plum) tomatoes

1/2 cup good northern Italian olive oil

1/3 cup each fresh chopped parsley and basil

6 green onions (including green tops)

3 cloves garlic, minced or put through a garlic press
salt to taste

3 cups cooked and drained pasta (spaghetti twists or other macaroni)

1 can cannellini (white kidney beans), drained

Mix all sauce ingredients together. If possible, do it the day before and let it rest (covered) overnight. Cooked pasta and beans are carefully mixed together. Then stir in sauce. Let it sit several hours and serve at room temperature. Good summer picnic salad.

Texas State Fair 1988 Ethnic cooking - Ginnie Bivona, Dallas, Texas