SPAGHETTI SALAD

Spaghetti Salad image

Provided by Cindi M Bauer

Number Of Ingredients 11

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1 lb. spaghetti (broken into 3rd's)
1 (16 oz.) bottle kraft's zesty ltalian fat free dressing
2/3 cup kraft's zesty ltalian fat free dressing
3 tablesp. mccormick salad supreme seasoning
Half of 1 red bell pepper, chopped
1 cucumber, seeded and chopped
2 large roma tomatoes, seeded and cut-up
1 cup each broccoli and cauliflower, cut into small pieces
1 large carrot, shredded
1 (8 oz.) pkg. colby-jack marbled cheese, cubed small
1 can (2.25 oz.) sliced black olives, drained

Steps:

1. Cook the spaghetti, then rinse under cold water till the spaghetti is cool. Drain well. (I cooked my spaghetti exactly for 12 minutes.)
2. Marinade the spaghetti over night with the 16-ounces of Italian dressing.
3. The next day (or morning), add the remaining ingredients, plus the 2/3's cup of Italian dressing.
4. Chill the salad several hours in the refrigerator, before serving.
5. Note: Another really tasty Italian Dressing you can use in place of the Kraft's Dressing... Fit & Active Fat Free Zesty Italian Dressing (which is sold at Aldi's).