Spaghetti Salad
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Submitted by: Ann Ashburn Lot # 419
- 1 lb. Vermicelli
- 1/2 cup olive oil
- 1/2 cup wine vinegar
- 3/4 shaker Parmesan cheese
- 1/2 cup green olives chopped
- 1/2 cup black olives chopped
- 1/2 cup green onion chopped
Servings:
Units:
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Submitted by: Ann Ashburn Lot # 419
Servings:
Units:
|
|
Instructions
- Cook spaghetti. Drain. Pour olive oil and wine vinegar over vermicelli. Add cheese and olives. Mix well. Can be made the night before.
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