2 lb. thin spaghetti, broken into 2 inch pieces, cooked and cooled
1 jar McCormick salad supreme spices
1 lg. bottle Italian salad dressing
1 lg. purple onion, chopped
1 lg. green pepper, chopped

Cook spaghetti until done. Drain well and set aside. Mix all other ingredients well. Add spaghetti and mix. Cover with foil and place in refrigerator overnight. Serves 50 people or more. Recipe may be reduced to suit needs.