Pasta salad makes a great addition to any luncheon. Allow a few hours to cool the salad before serving to let the full flavor of the herbs come through. This makes about 4 quarts of salad, enough for a hungry family plus some guests. If you have fewer mouths to feed, cut the recipe in half.

• 2 pkg. (20 oz.) Pastariso brand rice spaghetti, vermicelli or fettucine or, if gluten is tolerated, 20 oz. whole wheat spaghetti, vermicelli or fettucine
• small amount of expeller pressed safflower oil
• 1 tsp. sea salt
• 2 T. fresh basil
• 1 tsp. dried basil
• 1 tsp. dried oregano
• 4 medium tomatoes
• 1/2 c. expeller pressed safflower oil
• Optional: raw fresh vegetables, such as green beans, broccoli, zucchini

Cook the pasta according to package directions. Drain, then place in a four-quart serving bowl and mix with a small amount of oil to prevent sticking. Refrigerate. When the noodles are cold, add the rest of the oil. Mix. Chop the fresh basil and add it to the salad, along with the dried basil, oregano and salt. Mix. Chop the tomatoes and any other fresh vegetables into very small pieces. Mix them into the pasta well. Chill thoroughly before serving.