1 lb cooked spaghetti 8 oz fat-free Italian dressing 4 Tbsp McCormick Salad Supreme Seasoning 5 cups of assorted vegetables
Place pasta in large salad bowl, add dressing and seasoning, and toss gently to coat. Cut vegetables into bite-sized pieces. Add vegetables to pasta and mix gently. Cover and refrigerate at least 4 hours.
I like to use cucumbers, tomatoes, olives, mushrooms, onions, and green peppers. I usually buy one of each (about 1 cup mushrooms) and add them into the salad. My mom uses artichoke hearts (haven't tried them since they're expensive) and says they're pretty good too!
Make sure you have a good soluble fiber base food before eating this - almost like eating a salad although the pasta definitely helps.