Vegetarian Recipes: Mediterranean Salad

Mediterranean Salad

1 (8 oz) package spaghetti, uncooked
1 (6 oz) jar marinated artichoke hearts, drained and coarsely chopped
1 (4 oz) can sliced black olives, drained
1 cup frozen English peas, thawed
1 med-size red bell pepper, chopped
1 small zucchini, chopped
1/2 purple onion, thinly sliced
1/2 cup veggie parmesan topping
1/2 mayo-type salad dressing
1/2 cup commercial Italian salad dressing
1 tsp dried parsley flakes
1/2 tsp dried dillweed

Cook spaghetti and then rinse and drain.

Combine artichokes and next 6 ingredients in a large bowl. Add spaghetti, stirring well.

Combine dressings and remainder of ingredients: stir well.

Cover and chill. (You can also make this with spiral noodles.)

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