cc’s cold spaghetti pasta salad

this makes a bunch~about 8 servings~and it will keep up to four days~but we never have any left after 3 days~~

1/2 pound whole wheat spaghetti {or other pasta} undercook slightly {about 2 minutes less than normal} drain,rinse with cold water and put in colander with some ice cubes to stop the cooking process

one bell pepper

2 stalks of celery(single stalks, not the bunch)

1 med red onion

1 small can of black olives

4 to 5 cloves of garlic

i chop these with my gourmet quick chop 2000 from us jasco while the pasta is cooking {{and don’t forget to enter to win by august 15, 2009}}

when the ice has melted and the spaghetti is well drained, add the following mixture to the pasta

4 ounces of calantina dressing

4 ounces of zesty italian dressing

4 ounces of balsamic wine italian dressing (i use paul newman’s)

1 package of powdered zesty italian dressing seasoning mix

4 tablespoons of freshly ground italian seasoning

fresh herbs if available

then add 3 ounces of freshly grated parmesan cheese

then i add the chopped vegetables and pepperoni slices cut into 1/4 or diced if i can find a pepperoni stick

place in a airtight container and chill~~i sometimes need to add more dressing to make it moist

best served the next day{or later}  if you can stay out of it




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