Ingredients
Makes 6 to 8 servings
1 pound spaghetti
1 cup tomato, seeded and diced
1 cup onion, diced
1 cup celery, diced
1 cup green pepper, diced
1 package (12 ounces) pepperoni
12 ounces Swiss cheese, grated fine
½ bottle Shilling Salad Supreme
1 bottle (12 ounces) Italian dressing
Directions
Break spaghetti in third. Place in kettle of boiling water. Cook al dente. Dice all vegetables, cooked spaghetti, pepperoni, cheese, salad seasoning and Italian dressing. Toss lightly. Refrigerate until ready to serve.