JULIANN'S SPAGHETTI SALAD

Juliann's Spaghetti Salad image

Provided by Juliann Esquivel @Juliann

Number Of Ingredients 24

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1 box(es) 1 lb spaghetti
1/2 large vidalia onion diced small
1/2 large purple onion diced small
1/2 large sweet green pepper diced small
1/2 large sweet red pepper diced small
1 large cucumber seeded and diced small
1 small can sliced black olives drained
1 small can sliced mushrooms drained
1 large can baby ears of corn drained & cut in half
1/2 can(s) black beans drained (not seasoned)
1 can(s) chick peas garbanzos rinsed & drained
1 box(es) frozen peas/carrots steamed al-dente
1 can(s) whole kernal sweet corn drained
6 ounce(s) sliced pepperoni cut in strips
1/2 pound(s) capicola ham cut in 1 inch pieces
6 ounce(s) provolone cheese cut in small pieces
1 small jar sliced green olives w/pimentos
4 ounce(s) grated parmesan cheese
1 bottle(s) large kraft zesty italian salad dressing
3 clove(s) fresh garlic
2 ounce(s) good virgin olive oil
1 ounce(s) red wine vinegar
2 teaspoon(s) salt
1 teaspoon(s) fresh cracked black pepper

Steps:

blend on medium, above last six ingredients in a blender, Kraft dressing,fresh garlic, olive oil, wine vinegar, salt and pepper. store in a large bottle and refrigerate.
Follow the instructions on package and cook spaghetti until al-dente. Strain off hot water and immerse in cold water to stop cooking process. Store in extra large salad bowl, cover and refrigerate.
Dice and chop all the remaining fresh vegetables. Open, drain and rinse all canned beans. All canned vegetables should be drained, cut, diced or sliced where called for. Set all aside.
Follow instructions on package of peas/carrot steam to al-dente. When done rinse in cool water set aside.
Dice all deli meats, pepperoni, and cheese. You may add any combination of deli meats and cheeses you desire.
Pull out your spaghetti, and dressing from the refrigrator. Add all of the chopped ingredients to your pasta and mix well. Shake and Pour the complete bottle of salad dressing over the salad and mix well. Last sprinkle the parmesan cheese over the salad and mix again. Cover and refrigerate overnight. Before serving the next day toss one more time to coat the pasta with the dressing. Taste to see if your salad has enough salt. Enjoy