Title: Spaghetti Salad
Categories: None
Yield: 1 servings

1 pk (1 lb) spaghetti cooked
1 Chopped onion
1 c Diced red; green, yellow
-pepper
1 c Diced zuchinni squash
1 Jar McCormick's salad
-supreme; (it's in the spice
-aisle)
1 cn Chopped olives
2 Stalks diced celery
1 Jar Italian dressing.

Cook the spaghetti noodles, drain and rinse in cold water. Add all the
other ingrediants, mix completely and refrigerate until cold (at least 2
hours).

In the summer this salad served with some fruit and ice-tea makes a nice
light supper. (I guess it's okay to "dream" about the summertime in
January, in Denver!)

Posted to JEWISH-FOOD digest by Bgierczak@aol.com on Jan 8, 1999, converted
by MM_Buster v2.0l.