SPAGHETTI SALAD

1 lb. thin spaghetti, cooked and drained
1 (16 oz.) Zesty italian Dressing
1 cup chopped celery
1 purple onion, quartered and thinly sliced
1 green pepper, chopped. or 1/2 green and 1/2 red
1 cup fresh mushrooms, thinly sliced
1 cup small pepperoni slices, (optional) I make two bowls, one with, one without, for the vegetarians.
1 can ripe olives, well drained and sliced
1 cup cherry tomatoes, halved
2 to 3 Tbsp. salad seasoning spice
Parmesan cheese, grated

Before cooking, break the spaghetti in small enough pieces that it can be eaten as a salad. Drain and rinse with cold water, drain well.

Mix spaghetti and all veggie ingredients, pepperoni if desired. Add salad seasoning, italian dressing and sprinkle with cheese. Marinate in refrigerator at least 2 hours, the longer the better. Stir cheese in when ready to serve.

I have also made this using tri-colored pasta twists.