Bobby’s Spaghetti

Do you want to know why this recipe is called Bobby’s Spaghetti? If you answered no, skip the rest of the paragraph. If you answered yes, here’s the story. In 1987 I lived in an apartment complex in Salt Lake City, Utah. Bobby, my female neighbor across the hall, made this dish for dinner one night. It’s a simple recipe and I love that you make it ahead of time and can relax when it comes time for dinner.

Ingredients:

• 1 lb. Spaghetti
• 1 basket Cherry or Grape Tomatoes
• 2 Cucumbers
• 1 (26.2 oz.) can whole Black Olives
• 1 (16 oz.) bottle Zesty Italian Dressing
• 3/4 jar Salad Supreme

Directions:

1. Cook spaghetti; rinse with cold water, and set aside.
2. Cut tomatoes in half.
3. Peel, and cut cucumbers in 1/4″ slices (or cubes).
4. Drain and rinse olives.
5. Combine spaghetti, tomatoes, cucumbers, and olives in large bowl. Add dressing and Salad Supreme.  Mix well.
6. Cover and refrigerate 8 hours before serving. Mix before serving.

I usually serve this with crackers and cottage cheese.

Nancy Roe
Author