1 lb. spaghetti (broken into 3rd's)
1 (16 oz.) bottle Kraft's Zesty Italian Fat Free Dressing
5 ounces Kraft's Zesty Italian Fat Free Dressing
4 tablespoons 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
Cook the spaghetti, and then drain it.
Marinade the spaghetti over night with the 16-ounces of Italian dressing.
The next day (or morning), add the remaining ingredients, plus the 5-ounces of Italian dressing.
Chill the salad several hours in the refrigerator, before serving.
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).
Yields: 7 lbs. of spaghetti salad
........... An up close picture of the salad ...........