Spaghetti Salad

• 1 12 lbs spaghetti, cooked and cooled
• 1 tomatoes, chopped (I use little cherub tomatoes cut in half)
• 1 cucumber, peeled and sliced about 1/4 inch thick then cut the slice into thirds
• 1 green pepper, chopped
• 1 (15 ounce) can garbanzo beans, rinsed and drained well
• 2 celery ribs, sliced (half moon shape)
• 1 (15 ounce) can black olives, sliced (I use half the can but you can use more if you prefer)
• 1 (16 -20 ounce) bottleof your favorite Italian dressing
• 14 cup soy sauce (I use lite)
• 2 tablespoons vinegar
• 2 tablespoons oil
• 14 teaspoon ground ginger
• 12 cup water
• 1 tablespoon sugar
• garlic powder

1. Cook spaghetti and rinse under cold water then set aside.
2. chop the vegetables and set aside.
3. Drain garbanzo beans and add to other vegetables.
4. Mix all other ingredients together before adding to spaghetti.
5. Refrigerate for at least 6 hours.
6. Best if made the night before and chilled overnight.

cooled, tomatoes, cucumber, green pepper, garbanzo beans, celery, black olives, soy sauce, vinegar, oil, ground ginger, water, sugar, garlic

Taken from www.food.com/recipe/spaghetti-salad-318602 (may not work)