Spaghetti Salad - cooking recipe

Ingredients

1 Kraft Italian spaghetti dinner
1/2 c. red wine and oil dressing (2 Tbsp. oil per 1 Tbsp. red wine vinegar)
2 c. chopped cooked eggplant, cooled
2 c. zucchini slices, halved (thin; do not cook)
1 c. bell pepper strips

Preparation

Combine herbs spices from spaghetti mix.
Mix well with oil solution.
Mix vegetables together.
Prepare spaghetti as directed on package except break into thirds.
Mix together.
Refrigerate overnight.