Lynnette's Spaghetti Salad

My friend Lynnette is an amazing cook. Whenever we have a work event that includes bringing your favorite dish, her dishes always bring lots of oooh's and aaah's! Her spaghetti salad is a crowd favorite and my son-in-law Kevin says it's one of his favorites.

Because I have to work around so many food allergies, this is one dish that can accommodate just about everyone. I sub with gluten-free spaghetti, Ken's Greek Dressing, and leave out the shredded Parmesan cheese so my family with Celiac disease can enjoy this.

Additionally, if you don't like one item, you can sub your veggies out with whatever you have on hand. As for myself, onions, peppers and olives are a must. If you don't like pepperoni, salami or prosciutto are great alternatives.  

INGREDIENTS:

1 box spaghetti cooked al dente

Finely chop:

Purple onion (I prefer sweet)

Celery

Red & orange bell pepper

1 jar pimiento, drained

Black olives, sliced

English cucumber

1-2 bottles of Zesty Italian dressing (I prefer Ken's Greek dressing)

Shredded Parmesan cheese

Pepperoni, chopped

 

DIRECTIONS:

Break up the spaghetti into smaller pieces and cook al dente. Drain water, place in a large bowl or to-go container and cover with one bottle of Ken's dressing. Stir in all veggies and pepperoni. Add additional dressing as needed and reserve some to add after it's been chilled. Top with shredded Parmesan cheese. Let chill in refrigerator for several hours before serving. Give this a good stir and add more dressing if needed.