1/2 pound thin spaghetti

1 Tablespoon Kosher Salt

1 Cucumber, quartered and sliced thin

1/2 red pepper, seeded and thinly chopped

1/4 of a red onion

5 ounces cherry tomatoes, halved

4 ounces sliced mini pepperoni

2 ounces of canned sliced black olives, drained

1/4 cup grated parmesan cheese

1/2 cup extra virgin olive oil

1/4 cup red wine vinegar

1 tablespoon italian seasoning

1 teaspoon sugar

1 garlic clove, pressed

1/2 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

HOW TO

Boil noodles with the 1 tablespoon of kosher salt.  when done, drain, rinse well, cool and cut into approximately 2 inch lengths.   Place in a large serving bowl.  Add cucumber, bell pepper, onion, tomatoes, pepperoni, olives and parmesan cheese.  cover with plastic wrap and chill.

dressing:

in a container that you can seal tightly…with NO leaking, combine:  olive oil, vinegar, seasoning, sugar, garlic, 1/2 teaspoon of kosher salt and the pepper.  seal and shake well.  chill 30 minutes on or off of the pasta.  chill for at least 30 minutes before eating  …. or as long as overnight.