Italian Spaghetti Salad

• 12 oz. uncooked spaghetti
• 1 medium zucchini, thinly sliced
• 1/4 lb. whole green beans, cut in 1/2-inch slices
• 2 medium green onions, chopped
• 1/3 c. sliced black olives
• 1 (14 1/2 oz.) can sliced tomatoes, drained
• 1 tsp. salt
• 2/3 c. olive oil (or salad oil)
• 2 Tbsp. water
• 1 pkg. Zesty Italian salad dressing mix
• 3/4 c. Parmesan cheese
• 1/4 c. vinegar

1. Cook spaghetti; rinse with cold water, tossing lightly with salad oil.
2. Cook zucchini and beans in small amount of water until just tender but still bright in color.
3. Drain and add to spaghetti with onions, tomatoes, salt, olives and cheese.
4. Beat together vinegar, oil, water and Italian seasoning.
5. Blend well.
6. Store in sealed bowl.
7. Makes 8 servings.

spaghetti, zucchini, green beans, green onions, black olives, tomatoes, salt, olive oil, water, italian salad dressing, parmesan cheese, vinegar

Taken from www.cookbooks.com/Recipe-Details.aspx?id=405698 (may not work)