Spaghetti Salad II

Spaghetti Salad II

20 Reviews 2 Pics
Natalie
Recipe by  Natalie

“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.”

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Ingredients

Adjust Servings

Original recipe yields 12 servings

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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)

Rate This Recipe
Hope
24

Hope

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 pepper because the store was out of red and I forgot to add the tomato. Which was perfect because the mom does like them at all. I refrigerated this overnight and added a little extra italian dressing 1/2 hour before serving. Doubling doesn't really require 2 full bottles of dressing. Save it to zest it up right before serving. I'm making it again this weekend and I'm adding the red pepper and tomato.

BIZONYA
23

BIZONYA

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 used Zesty Italian dressing. Delicious:)

ABBYCM
22

ABBYCM

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.

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Nutrition

Amount Per Serving (12 total)

  • Calories
  • 281 cal
  • 14%
  • Fat
  • 11.9 g
  • 18%
  • Carbs
  • 38 g
  • 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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