NVDAILY.COM | Reader Recipes

Posted October 22, 2008 | comments Leave a comment

Spaghetti Salad

12 oz. box spaghetti, cooked
½ c. chopped onion
½ c. green pepper, hopped
½ c. cucumbers, chopped
½ c. cherry tomatoes
8 oz. bottle Italian Dressing

Cook spaghetti and rinse. Combine all ingredients and mix well. Refrigerate. Serve cold.

Millie Gill
Woodstock


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