Spaghetti salad
24 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | pounds | Spaghetti |
| 3 | Tomatoes, diced | |
| 8 | ounces | Pkg. medium Cheddar cheese, shredded |
| 2 | Cucumbers, diced | |
| 1 | bunch | Green onions, diced |
| (or 1 md. regular onion) | ||
| 1 | Green pepper, chopped | |
| 8 | ounces | Bottle Italian dressing |
| Chopped ham (opt'l.) | ||
Directions
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.)
Note: This recipe makes a lot, but can be easily halved.
From: Sharon Stevens Date: 06-28-95 (00:00) (164) Fido: Home Co