4 c. veggie spirelli, cooked, drained and rinsed
1 green bell pepper, sliced
1 onion, sliced
1 can black olives, drained
1 small jar ripe stuffed olives, drained
1/2 c. vegetable oil
1/2 c. vinegar
pepper and salt to taste
3/4 c. sugar
Cook and drain pasta.
Mix vegetable oil, pepper, salt, vinegar and sugar; mix well. Mix
pasta, bell pepper, onion and olives. Pour mixture over vegetables
and seal in airtight container. Refrigerate 4 hours, turning every
hour. Better the next day.
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