1 pound spaghetti, broken into 1/2 or 1/3, cook al dente, according to
directions on package, rinse in cool water and drain thoroughly.
1/2 - 3/4 cup scallions, cut into 1/2 inch pieces
1/2 cup fresh basil leaves, chopped
1 - 2 tablespoons fresh chives, chopped
1 - 3 cloves garlic, minced
approx 3 ripe tomatoes, chopped, 3 - 4 cups
1/3 cup balsamic vinegar
Put the drained pasta into a large salad bowl.
Add the herbs and vegetables, toss well, then pour
the vinegar over all and toss well.
Decorate top of salad with tomato wedges and basil leaves.
Serve immediately, or keep well chilled for a short time