Spaghetti Salad - cooking recipe

Ingredients

1 (16 oz.) pkg. vermicelli spaghetti (extra thin)
vegetable oil
1/2 cucumber
1 bunch green onions (4 to 5 and part way up stem)
1/2 green pepper
1 small (2 oz.) jar pimento
4 hard-cooked eggs
1 1/2 tsp. salt
3/4 tsp. pepper
1 tsp. celery seed
1/4 tsp. powdered oregano

Preparation

Boil the spaghetti according to package directions, but add a bit of vegetable oil.
Drain and refrigerate overnight in covered container.
(It is important the spaghetti be well cooled in order to work with it.)
Chop the cucumber, onions, green pepper, pimento and eggs very thin. Combine and mix with the spaghetti. Combine the salt, pepper, celery seed and oregano and mix with the spaghetti.