This has nothing to do with writing whatsoever, but I am so excited that I found this recipe I thought I lost that I’m posting it here. I got it off of a pasta box a few years ago and it is absolutely DELICIOUS!

Cook pasta according to package directions; drain. Rinse with cold water to cool quickly; drain well. In large bowl, stir together tomatoes, oil, onion, vinegar, basil, parsley, garlic and salt; stir in cooled pasta. Season to taste with salt and ground black pepper to taste. Cover; refrigerate. Before serving, garnish with croutons. 6 servings (1 cup each). NOTE: Recipe can be doubled.

3 cups (8 oz.) RONZONI TRI COLOR ROTINI Rigati, uncooked
3 cups (1-1/2 lb.) chopped fresh plum tomatoes
1/3 cup olive oil
1/4 cup finely chopped onion
2 tablespoons balsamic or red wine vinegar
2 tablespoons chopped fresh basil or 1 teaspoon dried basil leaves plus1 tablespoon chopped fresh parsley
2 tablespoons chopped fresh parsley
1 clove garlic, finely chopped
1/2 teaspoon salt
1 cup garlic-flavored croutons

I hope someone out there tries this and enjoys it as much as I do!