1 pound uncooked spaghetti
2 packages Italian seasoning mix
Salad Supreme or Salad Elegance seasoning
red wine vinegar
*I didn't put specific amounts of some ingredients because it's all a personal preference. I always use two cucumbers, two medium-sized cans of sliced olives, and a whole package of grape tomatoes or three regular-sized tomatoes. With the salad seasoning and vinegar, add until it tastes right to you. (Usually about 1/2 a bottle of salad seasoning and a few generous dashes of vinegar.)
Cook spaghetti according to package directions. Rinse with cold water and place in large bowl or Tupperware container. Mix the Italian seasoning according to package directions, but mix it as if you were only adding one package of seasoning even though you're adding two. Pour over spaghetti. Chop tomatoes and cucumbers and add to bowl. Add olives, salad seasoning, and red wine vinegar. Toss well. Toss well again before serving and use a spoon to scoop the "good stuff" back on top of the noodles because it tends to sink to the bottom.
Since Kelsey doesn't like tomatoes, she varies this recipe a bit. Instead, she adds strips of yellow, red, and orange bell peppers and chunks of feta cheese. A delicious way to change it up!