° One Pound thin spaghetti
°1 bottle Italian dressing
°1/2 c mayonnaise
°1/2 cup red bell pepper, diced (about 1/2 bell pepper)
°1/2 c chop green onion (about 6 onions)
Cooking al dente spaghetti according to package recommendations. Drain the water and place it in a container.
Refrigerate spaghetti after tossing it with the Italian dressing. Allow to marinate overnight for the best results.
Combine mayonnaise, bell pepper, and green onion after they have cooled. Serve chilled.