2 lbs spaghetti noodles
2-3 large bottles zesty italian dressing
4 green peppers
6-8 roma tomatoes
1 purple onion
1 can olives
Cook spaghetti as directed until just barely al dente.
Cut and chop veggies as noodles cook.
When noodles are just barely al dente, strain and run under cold water immediately.
Combine noodles and all veggies except onions (add these the morning it will be served, otherwise they will stain the noodles) and half of the dressing (add the other half the day of serving).
Mom says it's best to do half the dressing and let it sit overnight in the fridge, then add the rest in the morning. The al dente noodles will soak up the dressing and soften, so you will need to add more afterwards.
Mom and I serve the salad with parmasan cheese on the side (some don't like it with cheese).
Here's an amazing video of a fantastic speed painter, Jean Francois. I first saw him while surfing through channels and he was on some PBS station. Check out the rest of his videos too!