Spaghetti Salad - cooking recipe

Ingredients

1 large pkg. thin spaghetti
4 Tbsp. vegetable oil
3 Tbsp. lemon juice
2 Tbsp. Lawry's seasoned salt
1 Tbsp. Accent
3/4 c. chopped onion
1/2 c. chopped green pepper
1/2 c. chopped celery
1 small jar chopped pimento
1 large can black olives, sliced
1 1/2 c. real mayonnaise

Preparation

Cook spaghetti as directed and cool in cold water.
Combine oil, lemon juice, seasoned salt and Accent together.
Add onion, green pepper, celery, pimento, olives and mayonnaise.
Blend together and store in refrigerator for 24 hours, stirring occasionally during that time.
This salad will stay fresh several days if kept refrigerated.