Gazpacho Salad - cooking recipe

Ingredients

1/4 c. corn oil
2 Tbsp. chopped parsley
3 Tbsp. white wine vinegar
1 clove garlic, minced
1 tsp. salt
1/2 tsp. pepper
8 oz. salad macaroni or small sea shells, cooked, rinsed with cold water and drained
2 tomatoes, diced
1 yellow, red or green pepper, diced
1 zucchini squash, diced
1/4 c. sliced green onion

Preparation

In a large bowl, combine corn oil, vinegar, parsley, garlic, salt and pepper.
Add remaining ingredients.
Toss to coat well. Cover and chill.
Makes 8 to 12 servings.