Spaghetti Salad


16 oz spaghetti noodles 1 green pepper ½ red onion  1 English cucumber 2 c cherry tomatoes  2.25 oz can black olives ½ c cheddar cheese ½ c Parmesan cheese 1 tsp garlic powder ½ tsp onion powder ½ tsp pepper ¼ tsp salt 16 oz Italian dressing

Cook spaghetti according to package directions. Prepare noodles al dente. Drain and rinse in cold water.

In a large bowl – and I do mean LARGE bowl – add in all your diced veggies, olives and cheeses while noodles are cooking.

Add the cooked and cooled spaghetti on top. Season salad with garlic powder, onion powder, salt and pepper. Give it all a gentle toss.

Pour Italian dressing over noodles. Stir mixture carefully until combined.

Cover with plastic wrap, place in the refrigerator and allow to cool for at least two hours before serving.