Summer Pasta Toss I recipe

4 servings

8 ounces spaghetti, broken into pieces

1 cup grated Parmesan cheese

2 cups chopped salami

1/2 cup Italian-style salad dressing

2 tomatoes, chopped

1 green bell pepper, chopped

In a large pot with boiling salted water cook spaghetti until al dente.

Rinse with cool water.

Drain.

In a large bowl combine cooked and drained spaghetti, grated Parmesan cheese, salami, Italian dressing, tomatoes, and green bell peppers.

Toss gently to mix together.

Chill in the refrigerator before serving.