1 (16 oz.) vermicelli spaghetti
1 (16 oz.) bottle of Italian salad dressing
1/3 bottle (Schilling) Salad supreme
1 tomato, finely diced
1/2 bell pepper, diced
1/2 c. onion, finely diced (optional)

Cook spaghetti, drain and rinse well with cold water. Put drained spaghetti into flat dish or oblong cake pan. Pour bottle of salad dressing over spaghetti, sprinkle tomato, salad supreme, bell pepper and onion on top of spaghetti. Toss well to mix. Refrigerate overnight and turn spaghetti three or four times in order to allow it to marinate.

Optional: Prior to boiling spaghetti, break into smaller pieces for easier handling while eating.