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Saturday, April 23, 2011

SUMMER SPAHGETTI




Ingredients

  • 1 pound spaghetti
  • 1 (16 ounce) bottle Zesty Italian-style salad dressing
  • 1 tablespoon Italian seasoning
  • 8 ounces shredded Cheddar cheese
  • 2 tomatoes, chopped
  • 1 green bell pepper, chopped
  • 1/2 onion, chopped
  • 1 cucumber, peeled and chopped
  • 1/2 cup sugar optional

Directions

  1. Cook spaghetti in boiling salted water until al dente. Rinse in cool water, drain.
  2. In a large bowl place chopped tomatoes, green bell pepper, onion and cucumber. Add Cheddar cheese, and salad seasoning.
  3. Add cooled pasta to large bowl with vegetables and pour salad dressing over top  and add sugar if desired. Toss well to coat. Chill for several hours before serving.