1 1/2 lbs. thin spaghetti
3/4 bottle Schilling Salad Supreme (2.6 oz. bottle)
16 oz. bottle Kraft Italian dressing
1/2 lb. Provolone cheese, cut into sm. pieces
1/2 lb. sliced pepperoni
2 tomatoes, cut into sm. pieces
1 can black olives

Cook 1 1/2 pounds spaghetti according to package directions. Rinse with cold water and drain well. Mix in 3/4 bottle Schilling Salad Supreme and about 2/3 of the Kraft Italian dressing. Refrigerate this for about 24 hours then add all of the remaining ingredients, including the remainder of the Italian dressing. Toss well and serve. Yield: 8 to 10 servings.