This summer spaghetti Salad recipe is a classic and is full of veggies and cheese and tossed with a yummy Italian dressing.

Ingredients:

*1 box spaghetti noodles

*1 green pepper, diced

*1 red pepper, diced

*1/2 red onion, thinly sliced

1 english cucumber, sliced

1 cup grape tomatoes, sliced in half

1 (2.25 ounces) can sliced olives drained

1\*1/2 cup cheddar cheese, cut into cubes

1/4 cup grated Parmesan cheese

1 teaspoon garlic powder

1 (16 ounc)e bottle Italian dressing

Directions:

Cook the spaghetti according to package directions. Season the boing water with 1 tablespoon salt before putting the noodles in. Stir the noodles often while cooking. While you are waiting for the noodles to cook, start dicing your vegetables. Drain the noodles and rinse thoroughly with cold water. In a LARGE bowl add in all the diced vegetables olives and cheese.. then add the cooked and cooled noodles on top Season with the garlic powder. Give this mix a gentle toss. Pour the Italian dressing over all. Stir the mixture carefully until combined. Cover with plastic wrap and allow to cool for at least 2 hours before serving.

Tomato and Cucumber Salad

Ingredients:

*4 medium tomatoes, diced or sliced the way you want

*2 medium cucumber, peeled and liced

*onion, sliced and separated into rings

2 tablespoons vinegar

1/4 cup oil

2 tablespoon sugar

1 teaspoon salt

1/2 teaspoon black pepper

2 teaspoon minced fresh parsley

Directions:

Cut and set aside your cut up tomatoes, cucumbers and onions. In a bowl pour in the remaining ingredients and mix. Toss in your cut up vegetables and mix until thoroughly coated. Marinate for 2 hours before serving.

Creamy Cucumber Salad

Ingredients:

*3 pounds sliced and peeled cucumbers

*1 small yellow onion, chopped fine

18 ounces light sour cream.

1 tablespoon granulated sugar

1 teaspoon dried dill weed (or 2 teaspoons fresh chopped dill).

Directions:

Peel and slice the cucumbers, put aside. Chop the onion fine. In a medium size mixing bowl combine the sour cream, vinegar, sugar, and dill. Stir well. Taste and adjust the vinegar and sugar if needed. Fold in the cucumber and onions, mix well. Cover and refrigerate for at least one hour before serving.

Cucumber Salad Sliced

This recipe can be stored for up to 2 months in your refrigerator!

Ingredients:

*4 cucumbers sliced thin

*1 red onion sliced

*1 bell pepper sliced

2 cups white vinegar

1 tablespoon salt

1 teaspoon celery flakes

1 teaspoon red pepper flakes (optional)

Mix vegetables together in a bowl and add salt. In a small pan mix together the remaining ingredients and bring to a boil. Remove from heat and add a couple of handfuls of ice. Put the vegetables into canning jars and pour liquid mixture into a jar. Makes 2 quart jars.

Quick Refrigerator Pickles & Onions

Ingredients:

*3-4 medium size cucumbers, thinly sliced, peeled or not

*1 small sweet onion, sliced

1 cup water

1 cup white vinegar

1 teaspoon salt

a little pepper for taste if desired

Mix the water, vinegar, sugar, salt and pepper in a mixing bowl until the sugar and the salt have dissolved. Add the cucumbers and onions to the mixture. Taste and adjust the seasoning to taste.

Your cucumbers and onions should be covered with the brine mixture. If you want to make a large batch make up more brine to add.

Place the mixture in containers in the refrigerator. The flavors blend together overnight. They can store in the refrigerator for up to 2 weeks. Makes about 4 pints jars.

*Usually available at Caritas.