1 (8 oz.) pkg. thin spaghetti
4 hard-boiled eggs
1 green pepper, cut fine
1 stalk celery, cut fine
1 tsp. finely grated or minced onion
1/2 of 5 oz. jar green olives, cut fine & a few slices for top of salad
Whipped salad dressing (not mayonnaise)
Salt & pepper to taste

Cook spaghetti, drain and rinse with cold water. Drain again. Add all ingredients and mix thoroughly. Chill for 3 to 4 hours to allow flavors to blend. Serves 6 to 8.