Spaghetti-Vegetable Salad

• 1 (8 oz.) pkg. spaghetti
• 1 (16 oz.) jar marinated artichoke hearts, chopped
• 1 (4 oz.) can sliced ripe olives, drained
• 1 c. frozen English peas, thawed
• 1 medium red bell pepper, chopped
• 1 small zucchini, chopped
• 1/2 small purple onion, sliced thin
• 1/2 c. Parmesan cheese
• 1/2 c. mayonnaise
• 1 tsp. dried parsley
• 1/2 c. Italian dressing
• 1/2 tsp. dried dill
• 1/2 tsp. pepper

1. Cook spaghetti; drain and rinse with cold water. Combine artichokes, olives, peas, bell pepper, zucchini, onion and cheese. Add spaghetti. Stir well. Combine mayonnaise, parsley, dill, pepper and Italian dressing. Stir with wire whisk; add to spaghetti mixture and stir well. Cover and chill.

spaghetti, olives, peas, red bell pepper, zucchini, purple onion, parmesan cheese, mayonnaise, parsley, italian dressing, dill, pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=5772 (may not work)