Ingredients

5 medium ripe tomatoes, diced
1 medium red onion, chopped
1 each garlic clove, pressed
3/4 C.(s) basil, shredded
1 C.(s) parsley, chopped
3 Tbsp. extra virgin olive oil
2 tsp. balsamic vinegar
salt and pepper, to taste
1 pound fettucine
1/4 C.(s) black olives, chopped

Cooking Instructions

Combine all except fettucine. Cook fettucine al dente and add to tomatoes. Top with olives, if desired. Serve warm, cold or at room temperature. Serves 8.
 
 
"Therefore no one is to act as your judge in regard to food or drink or in respect to a festival or a new moon or a Sabbath day--" (Colossians 2:16)