1 lb. thin spaghetti
3 tomatoes
3 cucumbers (optional)
2 bell peppers
1 purple or red onion
1 bottle Italian dressing
Oregano

Cook spaghetti and drain well. Chop vegetables and add to spaghetti. Add entire bottle of dressing and mix well. Then sprinkle oregano over salad. Toss and refrigerate. Keeps for several days. 10 to 12 servings.