Nancy's Spaghetti Salad

Nancy's Spaghetti Salad

5 Reviews 1 Pic
  • Prep

    20 m
  • Cook

    10 m
  • Ready In

    2 h 30 m
Armywife
Recipe by  Armywife

“A salad that can be served as a meal or a side dish.”

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Ingredients

Adjust Servings

Original recipe yields 10 serving

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Directions

  1. Mix tomatoes, Cheddar cheese, cucumbers, red bell pepper, green bell pepper, red onion, black olives, and Italian seasoning together in a large bowl.
  2. 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 run under cold water.
  3. Toss spaghetti with tomato mixture; fold in chicken. Pour salad dressing over salad; toss to coat. Refrigerate until flavors have blended, about 2 hours.

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Reviews (5)

Rate This Recipe
Sarah Jo
12

Sarah Jo

This is one of my favorite summer salads. To vary it up, sometimes I will substitute pepperoni in place of the chicken and use half prepared ranch dressing for half of the italian dressing. This is even better the next day--if you have any leftover, that is.

SugarPlum♥
3

SugarPlum♥

I loved this salad! It was very flavorful and I loved the combination of veggies. My family is not crazy about italian dressing so I only used only about a 1/2 cup instead of the whole bottle and used olive oil for the rest. It was still very tasty. Thanks for sharing your recipe!

gderr the dysfunctional
1

gderr the dysfunctional

I halved the recipe, still made a ton. I used grape tomatoes, spring onions, added celery, and fetti noodles. left out the Italian seasoning and used much less Italian seasoning dressing, also subbed out cut-up jumbo shrimp for the fowl. ramen noodles or any type of crunchy noodle would be great here. this marinaded @4 hours. a great 1-course meal for a hot and humid day.

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Nutrition

Amount Per Serving (10 total)

  • Calories
  • 484 cal
  • 24%
  • Fat
  • 24.8 g
  • 38%
  • Carbs
  • 45.7 g
  • 15%
  • Protein
  • 20.5 g
  • 41%
  • Cholesterol
  • 45 mg
  • 15%
  • Sodium
  • 1044 mg
  • 42%

Based on a 2,000 calorie diet

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