Spaghetti Salad II

Spaghetti Salad II

12
DHERDEBU 0

"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."

Ingredients

30 m {{adjustedServings}} servings 204 cals
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Original recipe yields 20 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 204 kcal
  • 10%
  • Fat:
  • 10.4 g
  • 16%
  • Carbs:
  • 23.6g
  • 8%
  • Protein:
  • 4.4 g
  • 9%
  • Cholesterol:
  • < 1 mg
  • < 1%
  • Sodium:
  • 656 mg
  • 26%

Based on a 2,000 calorie diet

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Directions

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  1. 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.
  2. Add the ranch salad dressing mix and zesty Italian dressing to the spaghetti and vegetables and sprinkle with the Schilling Salad Seasoning (TM) . Mix well and add more seasoning to taste. Before serving add the black olives. For added color halved cherry tomatoes may be added.
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Reviews

12
  1. 13 Ratings

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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 ...

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 di...

Wow! I prepared this for a church social. It was a big hit! Everyone wanted to take home the leftover salad. I will be using this recipe again.