Spaghetti Salad
from: Mary Atwood

 This is a great summer salad and will taste even better the next day...if it makes it overnight! "

1 (16 ounce) package thin spaghetti
1 (16 ounce) bottle Italian dressing* (see note)
1 tablespoon Italian seasoning blend, (optional, I use fresh herbs)
8 ounces Cheddar cheese, grated
2 chopped tomatoes
1 chopped green bell pepper
1/2 chopped onion
1 cucumber, peeled and chopped

Cook spaghetti in boiling salted water until al dente. (Very important not to cook the spaghetti too long.) Rinse in a little cool water, drain.

In a large bowl place chopped tomatoes, green bell pepper, onion and cucumber. Add Cheddar cheese, and salad seasoning.

Add cooled pasta to large bowl with vegetables and pour salad dressing over top. Toss well to coat. Chill for several hours before serving.

Makes 8 to 10 servings

*Personally, I prefer to make my own dressing, using olive oil, fresh or dried herbs, and a little vinegar.