Chilled Spaghetti Salad

Yield: 12 servings, 1 cup each

Ingredients

• 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

Instructions

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