Spaghetti Salad

I got this from a lady at church. She got it online somewhere. But it is a good recipe and our family loves it. Once again, I added things that we like to the basic recipe. I know that everybody's tastes are different so don't worry if you happen to give it a low rating. I just love sharing the recipes we love. The cooking time is the 6 hour chilling time but it would be better even to leave it in the fridge overnight if possible.

• Ready In: 6 hrs 10 mins
• Serves: 8-10
• Yields: 1 salad

Ingredients

• 1 1⁄2 lbs spaghetti, cooked and cooled
• 1  tomatoes, chopped (I use little cherub tomatoes cut in half)
• 1  cucumber, peeled and sliced about 1/4 inch thick then cut the slice into thirds
• 1  green pepper, chopped
• 1 (15 ounce) can garbanzo beans, rinsed and drained well
• 2  celery ribs, sliced (half moon shape)
• 1 (15 ounce) can black olives, sliced (I use half the can but you can use more if you prefer)
• 1 (16 -20 ounce) bottle  of your favorite  Italian dressing
• 1⁄4 cup soy sauce (I use lite)
• 2  tablespoons vinegar
• 2  tablespoons  oil
• 1⁄4 teaspoon ground ginger
• 1⁄2 cup water
• 1  tablespoon sugar
•  garlic powder

Directions

1. Cook spaghetti and rinse under cold water then set aside.
2. chop the vegetables and set aside.
3. Drain garbanzo beans and add to other vegetables.
4. Mix all other ingredients together before adding to spaghetti.
5. Refrigerate for at least 6 hours. Best if made the night before and chilled overnight.