Light Spaghetti Salad

Light Spaghetti Salad

5
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"I had this at a family reunion. Several years later I was wanting this and played around until I came up with this recipe. I am always asked to bring it to potlucks at work."

Ingredients

1 h 35 m {{adjustedServings}} servings 268 cals
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Original recipe yields 12 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 268 kcal
  • 13%
  • Fat:
  • 1 g
  • 2%
  • Carbs:
  • 56.2g
  • 18%
  • Protein:
  • 7.2 g
  • 14%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 814 mg
  • 33%

Based on a 2,000 calorie diet

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Directions

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  1. Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until cooked through but firm to the bite, about 12 minutes. Drain and rinse in cold water.
  2. Place spaghetti into a large salad bowl and toss with red onion, red bell pepper, cucumber, tomato, Italian salad dressing, salad dressing mix, and salt. Chill before serving; salad is better the longer it chills.
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Reviews

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  1. 5 Ratings

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This is one of our favorite summer salads. This really works well with whatever pasta you have on hand. I like to make my own italian salad dressing mix and I do not add the additional salt. Som...

This is great addition to your summer recipes. Although my version would not be consider a "light" version. I add fresh mozzeralla, spicey olives, cubed pepporini and just before serving freshly...

This is our favorite summer pasta salad, we add sliced black or green olives which ever we have at the time & canned plain or marinated artichoke hearts drained, we do like the spiral noodles as...