2 Tbsp olive oil

1 pound spaghetti, broken into pieces

2 chopped tomatoes

1 chopped green bell pepper

1 small can chopped black olives

1 tsp oregano

1 tsp black pepper

1 bottle creamy Parmesan dressing

1/4 C shredded or grated Parmesan cheese

1 diced onion


Cook spaghetti to al dente stage in water with olive oil. Drain and run under cold water to cool. Mix tomatoes, pepper and onion with spaghetti. Add olives, then stir in dressing and cheese. Add oregano, salt and pepper. Chill in the refrigerator for at least one hour before serving. If it is too dry, add a bit more dressing before serving.


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