1 lb. spaghetti, boiled and drained (break 3 times)
1 cucumber
1 green pepper
2 med. tomatoes
1 med. red onion
2 pieces celery
1 (8 oz.) bottle Kraft Zesty Italian dressing
1/2 jar salad supreme (shaker bottle)

Seed cucumber, green pepper, and tomatoes. Cut up all vegetables. Do not put salt in water to boil spaghetti. Have vegetables ready when spaghetti is done. Refrigerate and let stand overnight.