Potluck and Buffet Recipes

Spaghetti Salad

1 pound thin spaghetti, cooked and drained
1 (16 ounce) bottle zesty Italian dressing
1 cup chopped celery
1 purple onion, quartered and thinly sliced
1 green bell pepper, chopped. or 1/2 green and 1/2 red
1 cup fresh mushrooms, thinly sliced
1 cup small pepperoni slices, (optional)
1 can ripe olives, well drained and sliced
1 cup cherry tomatoes, halved
2-3 tablespoons 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 and Italian dressing, then sprinkle with cheese. Marinate at least 2 hours, the longer the better. Stir cheese in when ready to serve.