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4 oz. uncooked spaghetti
1/2 head cauliflower, coarsely chopped
1/2 lb. broccoli, coarsely chopped
1 sm. red onion, sliced and separated into rings
1/4 lb. fresh mushrooms, sliced
1/2 sweet red pepper, cut into strips
1/2 sweet yellow pepper, cut into strips
1/2 green pepper, cut into strips
1/4 c. sliced ripe olives (black), drained
1/4 c. mayonnaise
3 tbsp. apple cider vinegar
3 tbsp. vegetable oil
2 tbsp. sugar
1 tsp. pepper
1 tsp. paprika
1/4 tsp. salt
Lettuce leaves

Cook spaghetti according to package directions; drain, rinse with cold water; drain.

Combine spaghetti and next 8 ingredients into a large bowl; set aside. Combine mayonnaise and next 6 ingredients; pour over vegetable mix and toss gently to coat.

Cover and allow mixture to chill 3-4 hours. Toss mixture again before serving. Place mixture in a lettuce lined glass salad bowl to serve. Yields 6-8 servings.

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