1 lb. thin spaghetti, broken into thirds
1 (16 oz) bottle Italian salad dressing
3/4 cup grated parmesan cheese
1 (10 oz) package cherry tomatoes,
sliced in half
1 bell pepper, diced
½ red onion, diced
1 can sliced black olives
1 package mini pepperoni
Cook spaghetti to al dente. Drain and rinse in cool water. When completely cooled, transfer to a large mixing bowl. Add all remaining ingredients and toss until evenly distributed. Chill for one hour before serving.
This is another salad that I fell in love with at Lester Memorial’s salad luncheon last year. It’s easy to put together and you can omit any of the ingredients that you don’t like. It’s great to make on a weekend and then eat it for lunch the rest of the week.