NVDAILY.COM | Reader Recipes

Posted October 23, 2009 | comments Leave a comment

Spaghetti Salad

Serves 10-12

1 lb. cooked thin spaghetti or pasta of your choice
1 (16 oz.) bottle of Italian dressing (you may not need all of it)
1 green pepper, chopped
1 yellow or red pepper chopped, or a little of both
2 bunches of green onions, chopped, include tops
1 small purple onion, sliced into rings
1/2 c. black olives, optional
1/2 pint of cherry tomatoes
1/4 tsp. crusted red pepper
sliced pepperoni, as much as you desire
Cook spaghetti or other pasta. Rinse with cool water and drain well. Add all other ingredients. Cover and refrigerate. The longer it is marinated, the better it will taste.

Mary Ann Williams - Strasburg


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