When budget (and time) is tight, serve this simple, filling and frugal spaghetti salad. It’s low in fat, too, so great for those on a diet!
1 package (16 ounces) dry spaghetti, uncooked
2 cans (14.5 ounce size) diced tomatoes, drained
1 jar (12 ounce size) 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.