This is another family favorite when the heat hits 90+ degrees in the shade in Mississippi, Serve with some Italian green beans, and a tall cold glass of ice tea or lemonade and you have a filling and cool supper.
SPAGHETTI SALAD
1 lb spaghetti, cooked & drained well
1 large onion, diced
1/2 cup green bell pepper, diced
1/2 cup red bell pepper, diced
1/2 cup celery, diced
1/2 cup carrots, grated or finely diced
2 fresh tomatoes (or 1 cup canned, drained well), diced
Salt & Pepper to taste
2 Tbsp Italian Seasoning
1 cup mayo or ranch dressing
5-6 slices of bacon
While spaghetti is cooking, cook bacon until crisp, crumble and set aside. Drain but do not rinse spaghetti; let cool slightly, cut into 2-3 inch pieces. Mix the remaining ingredients together (omit Italian season if using ranch dressing instead of mayo). Pour over cooled spaghetti and mix well. Chill until serving time. Serve on a bed of mixed greens and sprinkle crumbled bacon over top or use real bacon bits.