- 1 pkg (16 oz each) dry spaghetti, uncooked
- 2 cans (14.5 oz each) Hunt's Diced Tomatoes, drained
- 1 jar (12 oz each) chopped olive salad or tapenade with red wine vinegar marinade, undrained (12 oz = about 1 1/2 cups)
How to Make It
Hands On: 20 minutes
Total: 2 hours 20 minutes
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.