I have often times when I've had a bunch of cooked spagetti leftover made it into salad. I usually cut up whatever vegies I have on hand into a fine julienne to match the spagetti. Usually red, green &/or yellow peppers, green onion ( on the diagonal), water chestnuts, black olive, even sometimes slivered almonds, celery etc. Then I usually dress it with whatever kind of dressing appeals to me, nothing too thick and heavy so it doesn't glomp together. Our Safeway store here has a really nice fat free Balsamic Vinegar dressing that I particualrly like but they do have other flavors. I have thinned down a ranch dressing with a bit of Italian-type dressing just for a change. I don't know if this helps at all but I usually like to create with whatever is in the fridge so don't often follow a recipe as such.