Hi Jan;
This is one of the asked for recipes in my family.
SPAGHETTI SALAD
1 lb. thin spaghetti, cooked and drained
1-16oz. 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
2-3 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 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.