Spaghetti salad
Yield: 24 Servings
Ingredients:
- 2 lb Spaghetti
- 3 Tomatoes; diced
- 8 oz Medium Cheddar cheese -- shredded
- 2 Cucumbers; diced
- 1 bn Green onions; diced -- (or 1 md. regular onion)
- 1 Green pepper; chopped
- 1 Jar Salad Supreme/McCormick
- 8 oz Bottle Italian dressing
Instructions:
Chopped ham (opt'l.) 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.) Optional: Add any chopped meat. Chopped ham is the best. Note: This recipe makes a lot but can be easily halved. Recipe from Dora Johnson/Seminole Alabama. First had this on 01/30/86 and made it myself on 04/28/89.
