Italian Spaghetti and Vegetables Salad
12 oz. spaghetti
1 medium size zucchini, thinly sliced
1/4 lb. whole green beans, cut into 1/2-inch pieces
2 medium green onions, chopped
1 (14 1/2 oz.) can sliced tomatoes, drained
1 tsp. salt
1/4 c. grated Parmesan cheese
1/4 c. white wine vinegar
2/3 c. olive oil
2 Tbsp. water
1 (.63 oz.) pkg. Italian salad dressing mix
1/3 c. sliced black olives
Cook spaghetti according to packet directions; drain and rinse with
cold water; drain again. Toss lightly with small amount of vegetable
oil. Cook zucchini and beans in small amount of water until just
tender, but still bright in color.
Rinse immediately with cold water and drain well. Add to spaghetti
with onion, olives, tomatoes, salt and cheese. Beat together
vinegar, oil, water and Italian seasoning; blend well.
Pour over spaghetti mixture and toss lightly. Store in sealed 2
quart serving bowl several hours or overnight to blend flavors.
Makes 6 servings.