Chilled Spaghetti Salad
- 1 (16 ounce) package dry spaghetti, uncooked
- 2 (14.5 ounce) cans diced tomatoes
in juice, drained
- 1 (12 ounce) jar chopped olive salad or tapenade, with red
wine vinegar marinade, undrained
- Cook pasta according to package directions; drain. Rinse with cold water. Place
in large bowl.
- Add tomatoes and olive salad; mix lightly.
- Refrigerate for 2 hours, or
- Toss before serving.
Makes 12 servings (1 cup each).