Title: Spaghetti salad
 Categories: Cheese, Main dish, Pasta, Vegetables
      Yield: 24 Servings
 
      2 lb Spaghetti
      3    Tomatoes; diced
      8 oz Medium Cheddar cheese
           -- shredded
      2    Cucumbers; diced
      1 bn Green onions; diced
           -- (or 1 md. regular onion)
      1    Green pepper; chopped
      1    Jar Salad Supreme/McCormick
      8 oz Bottle Italian dressing
           Chopped ham (opt'l.)
 
  Cook spaghetti.  Drain, rinse, & cool.  Rinse w/cold water again and
  *drain well*.
  
  Add all other ingredients; mix well.  Taste and add any salt, pepper,
  etc. as desired.  Adjust and add more tomatoes, green onions, etc. as
  needed. In the summertime, I also like to add some chopped fresh
  basil and oregano. Let stand at least 2 hrs.  (The longer this stands
  the better, so this can be easily made & refrigerated the night
  before.)
  
  Optional:  Add any chopped meat.  Chopped ham is the best.
  
  Note:  This recipe makes a lot, but can be easily halved.
  
  Recipe from Dora Johnson/Seminole, Alabama.  First had this on
  01/30/86 and made it myself on 04/28/89.