Spaghetti Salad - cooking recipe

Ingredients

1 lb. thin spaghetti, broken in half and cooked according to directions
1 pkg. Italian dressing, mixed up
1 small purple onion, diced
1 bell pepper, diced
2 fresh tomatoes, chopped
2 (4 oz.) cans sliced mushrooms or 1/2 to 3/4 lb. fresh, sliced and sauteed
1 pkg. Hidden Valley Ranch dressing (dry, not mixed up)

Preparation

Cook and drain spaghetti, then pour the Italian dressing over the hot spaghetti and stir well.
Cool in the refrigerator.
When the spaghetti mix is cooled, add the dry dressing mix and veggies. Stir very well and let marinate several hours.
Make this in early a.m.