Ingredients Jump to Instructions ↓

  1. 2 lbs 908g / 32oz Spaghetti

  2. 3 Tomatoes - diced

  3. 8 oz 227g Medium cheddar cheese - - shredded

  4. 2 Cucumbers - diced

  5. 1 Green onions - diced (or 1 md. Regular onion)

  6. 1 Green pepper - chopped

  7. 1 Salad supreme/mccormick

  8. 1 Italian dressing Chopped ham - (opt'l.)

Instructions Jump to Ingredients ↑

  1. Recipe Instructions 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.


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