1 pkg. tri-colored pasta, prepared as directed on pkg.
1/2 c. chopped walnuts
1 small onion, chopped
1 clove garlic, minced
1/3 c. olive oil
3 Tbsp. red wine vinegar
1/2 tsp. dried basil
1/2 tsp. salt
1 zucchini, cut in thin short strips
1 green pepper, chopped
Cook walnuts, onion and garlic until nuts are toasted and
onion tender. Stir while cooking. Stir in vinegar, basil and
salt. Pour over the pasta. Add zucchini and pepper. Toss. Yields
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