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Spaghetti Salad IV

Spaghetti Salad IV

  • Prep

    20 m
  • Cook

    10 m
  • Ready In

    30 m
Ranae

Ranae

I really like this recipe, because it doesn't have too many veggies. Also it stores for several days.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 15 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 216 kcal
  • 11%
  • Fat:
  • 9.7 g
  • 15%
  • Carbs:
  • 27.8g
  • 9%
  • Protein:
  • 4.8 g
  • 10%
  • Cholesterol:
  • < 1 mg
  • < 1%
  • Sodium:
  • 569 mg
  • 23%

Based on a 2,000 calorie diet

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Directions

  1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and run water over to cool.
  2. Combine in a large bowl, tomato, bell pepper, onion, salad seasoning, sesame seeds and Italian dressing. Chill and serve.
  3. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

srenee80
22

srenee80

10/10/2005

This recipe was good I just added 1/2 bottle of salad supreme for more flavor and omitted the sesame seeds.

KLK39
22

KLK39

8/1/2003

Spaghetti salad was good, I did change a few things, first I only used 8 oz of spaghetti (I didn't think my family would it eat and I was making it for me) and I used 16 tablespoons of light salad dressing. Whole dish came out to 24 w.w. points I divided that into 6 servings making it 4 points a serving. My family ended up eating it and I'll make it again.

jeffdiane
19

jeffdiane

9/7/2010

excellent salad, an alternative is to use a can of diced tomatoes with oregano and garlic, putting the juice from the can in as well. You can use less oily dressingthis way, and the juice gives the pasta a great flavor. Also omit or cut down on the fresh tomatoes if using canned.

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