Italian Spaghetti Salad
|Thin spaghetti||1 Pound|
|White vinegar||3 Tablespoon|
|Hard boiled egg||3|
Break spaghetti into small pieces; cook in boiling salted water until tender.
Drain; chill in refrigerator.
Place onions, cucumbers and green peppers in bowl; add salt, pepper and vinegar.
Marinate for 1 hour; drain.
Add spaghetti and eggs.
Season to taste, stirring well.
Add enough mayonnaise to moisten well about 1 hour before serving.