2 lb. spaghetti cooked, rinsed and drained
1 (16 oz.) French dressing
1 (16 oz.) creamy garlic dressing
2 jars pimentos, drained
1 large green pepper, chopped fine
2 stalks celery, chopped fine
1 onion, chopped fine
1 can black olives, chopped fine
salt to taste
pepper mix (if desired)

Mix spaghetti and dressings; set in refrigerator overnight. Then add remaining ingredients. Let stand one hour before putting in refrigerator. Vegetables should be dry and added a short time before eating to be crunchy. I usually make half of the recipe.

In memory of Mary Price.