Spaghetti Salad II

Spaghetti Salad II

20

"Fresh vegetables and a rich variety of seasonings make this a great springtime or summer dish for a party or a family picnic. I used this recipe to feed over 100 people and it went over fabulously. It also makes a fabulous side dish."

Ingredients

{{adjustedServings}} servings 281 cals
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Original recipe yields 12 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 281 kcal
  • 14%
  • Fat:
  • 11.9 g
  • 18%
  • Carbs:
  • 38g
  • 12%
  • Protein:
  • 6.8 g
  • 14%
  • Cholesterol:
  • < 1 mg
  • < 1%
  • Sodium:
  • 782 mg
  • 31%

Based on a 2,000 calorie diet

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Directions

  1. Cook spaghetti in a large pot with boiling salted water. Rinse with cool water, drain.
  2. Place grated Parmesan cheese, sesame and poppy seeds, seasoning salt, paprika, garlic powder, black pepper, cayenne pepper, chopped cucumber, onion, red and yellow pepper, tomatoes, and broccoli in a large bowl.
  3. To large bowl add cooled pasta. Pour entire bottle of Italian dressing over pasta and vegetables. Mix well.
  4. Refrigerate pasta salad for at least 2 hours. Serve.
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Reviews

20
  1. 29 Ratings

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I doubled this recipe and took it to a birthday party. The dad ate about 4 helpings. I then told them I'd leave the left overs. It did take a while to chop all the vegetables, I added green pe...

Easy and fast. I omitted the peppers, changed grated Parmesan cheese to 2 tbls, reduced salt to 1 tsp., added 1/4 tsp. garlic salt & 1/2 tsp. celery seed, used "1 1/2 cups" chopped broccoli and ...

I've notice this and it sounds delicious, I just wanted to add that instead of spaghetti...it would be interesting to use linguine and maybe even add Salad Supreme...it's flavorful.