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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. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |