Cold Spaghetti Salad
I tasted a cold spaghetti salad a few years ago and wanted to make my own recipe by adding some extra ingredients. It's easy, delicious, and everyone enjoys it! 
thin spaghetti 
1
pound
Italian salad dressing
1
(8 ounce) bottle
red wine vinegar
¼
cup
red onion, chopped
1
small
pepperoni sausage, chopped
1
(8 ounce) package
sliced mushrooms
1
(4 ounce) jar
Italian-style diced tomatoes, drained
1
(16 ounce) can
sliced green olives, drained
1
(3 ounce) jar
salad seasoning mix
¼
(2.62 ounce) bottle
shredded Parmesan cheese
2
cups
 Bring a large pot of lightly salted water to a boil. Add spaghetti and cook for 8 to 10 minutes or until al dente; drain and place in a serving bowl.
  Pour salad dressing and vinegar over noodles; mix well. Add onion, pepperoni, mushrooms, tomatoes, olives, seasoning mix, and Parmesan cheese; stir until well combined.
  Serve at room temperature, or cover and refrigerate for several hours, or overnight.
