Christmas Spaghetti Salad

Cooked spaghetti is tossed with chopped red and green foods
(bell pepper, tomato, & zucchini), seasoned with desired
Vinaigrette dressing.

5 cups cooked and cooled spaghetti
1 large bell pepper, chopped
1 large tomato, chopped
1/2 cup chopped onion, chopped
1 medium zucchini squash, chopped
1 cup Vidalia sweet onion
Balsamic Vinaigrette dressing (click here)
or Dijon Vinaigrette dressing (click here)
or Oil-Free Blueberry Vinaigrette dressing (click here)

Place all ingredients in a zipper-locking gallon bag, seal and
rotate gently to combine. Chill about 1/2 hour (or longer)
before serving.

Number of Servings: 8

Note: Keeps well in refrigerator.