Spaghetti salad

Summertime, summertime sweet sweet summertime.

Here's another easy summer salad that you can prep all ingredients the night before and toss the next day.  Once it's made it will keep for several days if you make the whole recipe.  I halved it because there are only two of us.  Enjoy!

This is an Easy cold salad that is similar to an antipasto salad but has grated Italian cheese.  Spaghetti twirling I can get into. Yummy!!

• 1 package (16 ounces) thin spaghetti, halved 
• 1 cup cherry tomatoes, halved
• 1 cup cucumber, diced
• 1 cup (5 oz) thin salami slices, cut into small pieces (or pepperoni)
• 1 medium green pepper, diced
• 2 green onions sliced (scallions)
• 1/2 cup black olives, thinly sliced
• 1 bottle (8 ounces) Italian salad dressing (I used my own homemade dressing) olive oil, wine vinegar, parsley, garlic powder, onion powder)
• 1 cup grated Italian cheese
• 1/2 teaspoon paprika(I forgot paprika)
• Salt & pepper to taste

1. Cook spaghetti according to package directions, usually 1 minute less in time (el dente); drain. Add a drizzle of olive oil so pasta does not stick together. Refrigerate until cool.
2. In a large bowl add tomatoes, cucumber, salami, pepper, sliced scallion , and olives.
3. Combine remaining ingredients; pour over salad and toss to coat. Add the Italian cheese; gently stir together. Cover and refrigerate for at least 2 hours; serve!