8 oz. thin spaghetti
2 tbsp. olive oil
1 c. shredded Mozzarella cheese
1 tsp. salt
1 tsp. pepper
1/2 tsp. oregano
1/2 tsp. basil
3 tbsp. fresh parsley
1/4 lb. hard salami (6-8 slices)
1 clove garlic, minced
1 can chopped black olives
1/2 bottle olive oil vinaigrette or Italian salad dressing

Cut spaghetti in half before cooking according to package directions. Drain spaghetti, mix with olive oil. Cut again into smaller pieces, if desired. Add remaining ingredients. Stir. Top with Parmesan cheese. Chill at least 2 hours before serving. Toss lightly.