Light Spaghetti Salad

Light Spaghetti Salad

4 Reviews 1 Pic
  • Prep

    20 m
  • Cook

    15 m
  • Ready In

    1 h 35 m
TXLADY3K
Recipe by  TXLADY3K

“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.”

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Ingredients

Adjust Servings

Original recipe yields 12 servings

Directions

  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 (4)

Rate This Recipe
Sarah Jo
29

Sarah Jo

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. Sometimes, I'll cube up some cheese (any I have on hand, really) or throw in a quarter cup of shredded parmesan, just for flavor.

minette
7

minette

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 they hold onto the dressing. A great recipe!

tmh
5

tmh

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 grated romano cheese. Has always been a hit at my barbeque parties!!!!!!!!!!!!!

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Nutrition

Amount Per Serving (12 total)

  • Calories
  • 268 cal
  • 13%
  • Fat
  • 1 g
  • 2%
  • Carbs
  • 56.2 g
  • 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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