Title: Spaghetti Salad
Categories: Cheese, Main dish, Pasta, Vegetables
Yield: 24 Servings

2 lb Spaghetti
3 Tomatoes; diced
8 oz Medium Cheddar cheese
-- shredded
2 Cucumbers; diced
1 bn Green onions; diced
-- (or 1 md. regular onion)
1 Green pepper; chopped
1 Jar Salad Supreme/McCormick
8 oz Bottle Italian dressing
Chopped ham (opt'l.)

Cook spaghetti. Drain, rinse, & cool. Rinse w/cold water again and *drain
well*.

Add all other ingredients; mix well. Taste and add any salt, pepper, etc.
as desired. Adjust and add more tomatoes, green onions, etc. as needed. In
the summertime, I also like to add some chopped fresh basil and oregano.
Let stand at least 2 hrs. (The longer this stands the better, so this can
be easily made & refrigerated the night before.)

Optional: Add any chopped meat. Chopped ham is the best.

Note: This recipe makes a lot, but can be easily halved.

Recipe from Dora Johnson/Seminole, Alabama. First had this on 01/30/86 and
made it myself on 04/28/89.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini