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1 (15 oz.) pkg. spaghetti noodles
1 cucumber, peeled and chopped
1 tomato, chopped
1 small bottle Italian dressing
1/2 c. Catalina dressing
1/2 c. chopped green onions (optional)

Cook pasta according to package (be sure and cook with salt)
directions and drain. Stir chopped vegetables into pasta, and toss
with dressing mixture. Refrigerate overnight before serving.

Note: I use angel hair pasta, your choice.

This recipe is from an actual cookbook printed by Fundcraft Publishing!

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Accuracy is believed to be good, but is not guaranteed.
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