Southwest Spaghetti Salad serves 4 (1 cup) From July 2002 Newsletter
1 1/2 cups cold cooked spaghetti, rinsed and drained 1 (8 oz) can red kidney beans, rinsed and drained 1/4 cup chopped green bell pepper 1/4 cup finely chopped green onion 1/4 cup sliced ripe olives 1/3 cup Kraft f/f Catalina Dressing 2 tabl. Kraft f/f mayonnaise 1 tsp. Jo's Chili Seasoning or any chili seasoning 3/4 cup (3 oz) shredded Kraft r/f Cheddar Cheese 1 cup chooped fresh tomatoeos
In a large bowl, combine spaghetti, kidney beans, gr. pepper, onion and olives. Add Catalina dressing, mayo, and Jo's chili seasoning. Mix well to combine. Stir in Cheddar Cheese and tomatoes. Cover and refrig. for at least 1 hours. Gently stir again just before serving.
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