Spaghetti Salad III

Spaghetti Salad III

Sherie H 0

"This is a great summer salad and will taste even better the next day...if it makes it overnight!"

Ingredients 30 m {{adjustedServings}} servings 502 cals

Serving size has been adjusted!

Original recipe yields 8 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 502 kcal
  • 25%
  • Fat:
  • 26.1 g
  • 40%
  • Carbs:
  • 52g
  • 17%
  • Protein:
  • 15.3 g
  • 31%
  • Cholesterol:
  • 30 mg
  • 10%
  • Sodium:
  • 1097 mg
  • 44%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Cook spaghetti in boiling salted water until al dente. Rinse in cool water, drain.
  2. In a large bowl place chopped tomatoes, green bell pepper, onion and cucumber. Add Cheddar cheese, and salad seasoning.
  3. Add cooled pasta to large bowl with vegetables and pour salad dressing over top. Toss well to coat. Chill for several hours before serving.
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Reviews 59

  1. 75 Ratings


I make almost the same recipe for all our cook outs and holidays. The only thing different is I also add to mine pepperoni, cauliflower, chopped up cucumber, and use shells instead of spaghetti.The shells hold the dressing better.


I also make this all the time. I add italian marinated chicken strips and I use the Salad Supreme Seasoning. I think the recipe actually is supposed to say Salad Sumpreme Seasoning, not Italian Seasoning. Try the Salad Seasoning you will love it. I also add grated cheese and no cheddar.

Butterfly Flutterby

Off and on I have kept this in my fridge for my children to snack on for years. I use parmesan instead of cheddar and vary the veggies. Often I will toss in quartered pepperoni slices or ham cubes. Thank you.