1 pkg. of spaghetti (depending on how many you are feeding to size of package cooked)
1 bottle of Kraft Free Italian dressing
1 purple onion, medium diced
1 lg. cucumber peeled and diced medium
1 can sliced black olives
1 carton of fresh cherry tomatoes, halved lengthwise
1 bell pepper, dice medium
From 2 to 4 ribs of celery, sliced medium
1 container of salad supreme
1 sm. can of grated Parmesan cheese

Cook spaghetti according to package directions until el dente. Rinse under cold water until cool. Drain well. Cut your vegetables and drain the olives very good.

In large bowl add vegetables and spaghetti, salad supreme and Parmesan cheese. Mix well careful not to mash tomatoes. Pour over this Italian dressing. Mix well. Cover and refrigerate at least 3 to 4 hours; or overnight.