Pepperoni Spaghetti Salad

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  • 1 box spaghetti (break in 1/3's)
  • 1 8 oz. bottle of Kraft Sun-Dried Tomato dressing (the original recipe called for Italian dressing,
  •             I prefer the Sun-Dried Tomato dressing)
  • 1/4-1/2 jar Salad Supreme (you can find it in the seasoning isle of your grocery store)
  • 1 small chopped onion (sweet vidalia) or scallions
  • 1 green pepper
  • 1 red (colored) pepper
  • 1 can ripe olives (cut in half)
  • 1 pkg. mushrooms
  • 1 pkg. pepperoni (sliced & quartered)
  • 1 pkg. summer sausage (optional) sliced thick and quartered
  • 3-4 tomatoes - halved, scoop out seeds and then cut into chunks
  • 5 or 6 pieces of string cheese or a brick of mozzarella cheese (cut into bite size pieces)

  1. Cook the spaghetti el dente. Rinse with cold water and then store in refrigerator until needed.  Chop the green and red pepper into chunks, and halve the ripe olives.  Slice the mushrooms. (Tip... I use an egg slicer to make them pretty uniform) then slice in half. Quarter the pepperoni and slice the summer sausage in thick slices and then quarter).
  2. Add all the ingredients in a bowl and pour the Kraft Sun-Dried Tomato dressing over everything.  Mix well.  Store in refrigerator for about an hour before serving.
  3. Add that BBQ chicken, or steak and you have a wonderful summery treat.