Cold Spaghetti Salad

Great served alongside a sandwich.

4 quarts water

1 tablespoon salt

1 pound spaghetti, broken into 2-inch pieces

12 slices bacon, diced and cooked until crisp

½ cup finely chopped celery

1 cup finely chopped onion

1 cup finely chopped green bell pepper

½ cup sliced green olives

2 large tomatoes, chopped

cup salad seasoning mix

1 (16-ounce) bottle Italian salad dressing

½ cup grated Parmesan cheese

In a large stockpot bring 4 quarts of water to a boil. Add the salt and spaghetti and cook for 8 to 10 minutes or until al dente. Drain. In a large bowl, combine the spaghetti, bacon, celery, onion, bell pepper, olives, tomatoes, salad seasoning, Italian dressing, and Parmesan cheese. Toss to coat. Chill 2 hours before serving.

Makes 8 to 10 servings.