Spaghetti Salad II9 Reviews
- Prep: 15 min
- Cook: 15 min
- Ready In: 30 min
“This is a zesty cold salad that goes well with just about any meal. The proportions can be halved and stays well in the fridge for up to 5 days.” - by DHERDEBU
Original recipe yields 20 servings
- In a large pot of salted boiling water, cook spaghetti until al-dente, rinse and cool. Add the pasta to a large bowl and mix with the chopped broccoli, cauliflower and cucumbers.
- Add the ranch salad dressing mix and zesty Italian dressing to the spaghetti and vegetables and sprinkle with the Schilling Salad Seasoning ™ . Mix well and add more seasoning to taste. Before serving add the black olives. For added color halved cherry tomatoes may be added.
Amount Per Serving (20 total)
- 204 cal
- 10.4 g
- 23.6 g
Based on a 2,000 calorie diet
Reviews (9)Rate This Recipe
"I have made this salad for three family occasions! It is always a big hit. I'm not a vegetable cutter, so I have made the salad without the broccoli and cauliflower and it has been tasty! My husban..." See mored loves veggies, and loves to cut them and the salad is great that way too! Lots of people try to guess all the ingredients in the recipe! Most of them don't guess the Hidden Valley Ranch Packet or the seasoning! It's really a great, tangy recipe that is well worth the work (which isn't much) and you will not take any leftovers home!!!!"
"I tried this recipe for our local firemen on a mutual fire call. Only the first wave of fireman got to try it. As they ate the whole large bowl I had made. Others where disappointed that they did not ..." See moreget to try this wonderful looking and smelling salad."
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