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Oil And Vinegar Pasta Salad Dressing (pareve)

Contributed by Eileen Goltz

1/3 cup oil, corn, vegetable or olive
3 tablespoons vinegar, red wine , white, balsamic, wine, cider etc.
1 teaspoon crushed or minced garlic
1 teaspoon basil and/or oregano
Salt and Pepper to taste

Instructions:

Boil your pasta noodles for about 10 minutes or until cooked. Drain and rinse in cold water, and let cool. While noodles are cooling, chop up any vegetables you are adding, and make dressing. Once cool, add all other ingredients you have chosen from the above list, adding the dressing last. Cool in the refrigerator for about 2 hours before serving. Makes a scant 1/2 cup. This recipe can be doubled or tripled.

>Notes: Lemon juice can be used in place of vinegar.