Spaghetti Salad I

Spaghetti Salad I

89
CORWYNN DARKHOLME 242

"Fresh veggies and a rich variety of seasonings make this a great springtime dish for a party or a family picnic! Garnish with tomatoes and parsley and serve with a spaghetti salad smile!"

Ingredients

2 h 30 m {{adjustedServings}} servings 269 cals
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Original recipe yields 12 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 269 kcal
  • 13%
  • Fat:
  • 12 g
  • 18%
  • Carbs:
  • 35.2g
  • 11%
  • Protein:
  • 6 g
  • 12%
  • Cholesterol:
  • < 1 mg
  • < 1%
  • Sodium:
  • 773 mg
  • 31%

Based on a 2,000 calorie diet

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Directions

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  1. Cook spaghetti according to package directions. Drain, rinse with cold water and drain well. Transfer to large bowl.
  2. In medium bowl, whisk together salad dressing, cheese, seeds, salt, paprika, garlic powder and peppers until well blended. Stir in cucumber and onion. Pour mixture over spaghetti and toss lightly to coat evenly. Cover and refrigerate for at least 2 hours or up to 24 hours. Top with tomatoes to serve.
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Reviews

89
  1. 109 Ratings

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In the teacher's lounge a few month's ago, a parent brought in a pasta salad from a local catering place in observance of education week (how sweet-we LOVE food)and it had a "kick" to it. This ...

Great summer salad to use garden veggies. I used radiatore pasta in place of spaghetti noodles to *hold* the dressing and make it easier to pick up the pasta with a fork! Instead of bottled it...

My Gramma has made this for years with leftover spaghetti - for those people who aren't sure what kind of salad seasoning to use, Gramma has always used Salad Supreme and it turns out delicious!...