SPAGHETTI SALAD
1 lb. thin spaghetti, cooked and drained*
1 can ripe olives, well drained and sliced
1 cup chopped celery
1 purple onion, quartered and thinly sliced
1 green bell pepper, chopped (or 1/2 green and 1/2 red)
1 cup fresh mushrooms, thinly sliced
1 cup cherry tomatoes, halved
1 cup small pepperoni slices, (optional)**
1 (16 oz.) bottle Zesty italian Dressing
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 Italian dressing, salad seasoning spice, and sprinkle top with cheese. Marinate at least 2 hours in the refrigerator, the longer the better.
Stir cheese in when ready to serve.
*I have also made this using tri-colored pasta twists.
**I make two bowls, one with pepperoni, and one without pepperoni for the vegetarians.
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