Chilled Spaghetti Salad recipe

1 (16 ounce) package dry spaghetti, uncooked
2 (14.5 ounce) cans diced tomatoes in juice, drained
1 (12 ounce) jar chopped olive salad or tapenade, with
    red wine vinegar marinade, undrained

Cook pasta according to package directions; drain. Rinse with cold water. Place in large bowl. Add tomatoes and olive salad; mix lightly. Refrigerate 2 hours, or until chilled.

Toss before serving.

Makes 12 servings (1 cup each).