Spaghetti Salad

By nancyshield

From Pat Vizcarra.

Ingredients

• 1 lb. thin spaghetti (cooked, drained and rinsed)
• 1/2 c. green onion
• 1/2 c. green pepper
• 1 zucchini or cucumber, sliced
• 12 cherry tomatoes, quartered
• 1 can mushrooms, buttons
• 1/2 can black olives, sliced
• 1/3 bottle of salad supreme
• 1/3 c. Parmesan cheese

Details

Servings 6

Preparation

Step 1

Combine all ingredients in large bowl. For seasoning use Italian salad dressing, any amount you want. Add a little red wine vinegar, salt, pepper, 1/3 cup Parmesan cheese, 1/3 bottle of salad supreme. It’s a must, you can’t leave it out. Season to taste. If made ahead, you may have to add more dressing and seasoning as it soaks into the spaghetti. Last about 2 weeks in the refrigerator although you do have to update the tomatoes, etc.