| 1 | lb | Cooked spaghetti in a large salad bowl |
| 1 | c | Chopped walnuts |
| 1 | c | Chopped black olives |
| 1 | c | Chopped bottled red pimiento |
| | Toss above three together in an attractive bowl |
| 1/2 | c | Chopped fresh parsley, in a small bowl |
| 12 | lg | Leaves fresh basil, thinly sliced, in a small bowl |
| 1/4 | c | Garlic vinaigrette (see oil and lemon dressing variation below) in a bowl or pitcher with mixing fork |
| | Salt and white pepper, both in grinders |
| 1 1/2 | c | Loosely packed chilled crumbled cheese such as feta, goat cheese, Roquefort, or blue |
| | OIL AND LEMON DRESSING |
| 2 | | Strips of fresh lemon peel (1 x 21/2 inches each) |
| 1/4 | ts | Salt, plus more, if needed |
| 1/2 | tb | Dijon-type prepared mustard |
| 1 | tb | Freshly squeezed lemon juice (up to 2) |
| 1/2 | c | Fine fresh oil |
| | Freshly ground pepper |
