Joanne's Cold Spaghetti & Vegi Salad

Happy 4th of July!
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Joanne's Cold Spaghetti & Vegi Salad

Recipe of the Week - July 4th 2008

This pasta salad is very nutritious and can be used as a side dish with any kind of meat, poultry, seafood or as a main course with fresh Italian bread or garlic toast. My whole family including the grandchildren love this salad; it is one way to get them to eat there vegetables.

1 lb thin spaghetti broken in 4" pieces (Ronzoni or Barilla Recommended)
1 16 oz. Zesty Italian salad dressing
4 Tablespoons of either McCormick’s Salad Supreme or Johnny’s Salad Elegance
Fresh vegetables sliced into bite size pieces
This is where you can get creative and add an assortment of fresh vegetables, for example;
fresh tomato, cucumber, zucchini, red onion, green pepper, carrot, celery, radishes and mushrooms.
1 small can of drained sliced black olives
For variation sometimes I use sliced Italian salami or pepperoni that has been quartered.

Cook the spaghetti that has been broken in 4" pieces according to package directions. Drain and rinse pasta with cold water. Place spaghetti in a very large bowl
(I prefer a bowl with a lid).

Add your fresh vegetables, salad dressing, and the salad seasoning spice. You can add more to your taste of the salad seasoning. Toss to coat, cover and refrigerate for at least 2 hours, better if overnight. Toss before serving.

Yields 6-12 servings.