1/4 or 1/2 lb. spaghetti (thin)
Red Wine & Vinegar dressing or low-calorie Italian Salad Supreme mix, 2 capfuls or more if desired
1 cucumber, diced (may use more if desired)
1 tomato, diced
1 onion, diced
1 c. celery, diced
Cayenne pepper (sprinkle desired amount)
Parsley flaked ( sprinkle desired amount)
Celery seed (sprinkle desired amount)
1/2 of whole green pepper

Recipe also on back of bottle.

Boil spaghetti until done, cut as desired, drain. Mix all ingredients together. I use 2 capfuls of Red Wine & Vinegar dressing. Refrigerate. Serves 8 to 10.