Spaghetti Salad

Rowena Roberson
Farmerville First Baptist Church Sesquicentennial Cookbook 1847-1997

  • 1 lb spaghetti, cooked and drained
  • 1 red onion, chopped
  • 1 bell pepper, chopped
  • 1 small can ripe olives, sliced
  • 1/2 container Salad Supreme® seasoning
  • 1 large bottle Seven Seas Italian® dressing
  • 3 tomatoes, peeled and chopped

Mix all together and refrigerate at least overnight. It’s even better a week later.

This recipe came from Mrs. Ruby Ludwig.





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