This is not my recipe. One of my coworkers used to bring this dish to every pot luck our company had. Knowing how much I loved it (I would rave every time she came through the door carrying a bowlful) she made sure to give me the recipe when I left the company. I am not sure the recipe was hers either since I have seen numerous variations of it on the web for several years now. Regardless of where it came from it is one of the treats I most look forward to in summer.
One reason I love it is that I am a complete pasta addict and this is a wonderful, cool way to enjoy spaghetti during the hottest months. Another reason is that pasta salads are a nice way to add variety to the summer picnic table. But the main reason I love it is that it tends to be a big hit with children.
Cold Spaghetti Salad
1 pound thin spaghetti, cut into quarter lengths and cooked
1 small red onion, finely chopped
1 (4 ounce) can of black olives, drained
1 small carton of fresh cherry tomatoes, halved
1 (16 ounce) bottle Italian dressing
1 can artichoke hearts, drained
1 TBSP McCormick Salad Supreme
½ lb. Mozzarella Cheese, cubed
Combine all ingredients. Let sit in refrigerator overnight or for at least two hours.
– Maggie AAR