Spaghetti Salad II Recipe -
Spaghetti Salad II Recipe

Spaghetti Salad II

Recipe by  

"Fresh vegetables and a rich variety of seasonings make this a great springtime or summer dish for a party or a family picnic. I used this recipe to feed over 100 people and it went over fabulously. It also makes a fabulous side dish."

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Ingredients Edit and Save

Original recipe makes 12 servings Change Servings


  1. Cook spaghetti in a large pot with boiling salted water. Rinse with cool water, drain.
  2. Place grated Parmesan cheese, sesame and poppy seeds, seasoning salt, paprika, garlic powder, black pepper, cayenne pepper, chopped cucumber, onion, red and yellow pepper, tomatoes, and broccoli in a large bowl.
  3. To large bowl add cooled pasta. Pour entire bottle of Italian dressing over pasta and vegetables. Mix well.
  4. Refrigerate pasta salad for at least 2 hours. Serve.
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Reviews More Reviews

Most Helpful Positive Review
May 31, 2008

I doubled this recipe and took it to a birthday party. The dad ate about 4 helpings. I then told them I'd leave the left overs. It did take a while to chop all the vegetables, I added green pepper because the store was out of red and I forgot to add the tomato. Which was perfect because the mom does like them at all. I refrigerated this overnight and added a little extra italian dressing 1/2 hour before serving. Doubling doesn't really require 2 full bottles of dressing. Save it to zest it up right before serving. I'm making it again this weekend and I'm adding the red pepper and tomato.

Most Helpful Critical Review
Feb 03, 2010

I substituted linquine for the spaghetti, omitted the poppy seeds (didn't have any) and used only 2/3 bottle of Italian salad dressing because the salad would have been drowning in dressing if I'd used the full amount. Even so, we didn't care for this salad. It was a very pretty salad, but we felt the flavor of the cayenne pepper overwhelmed the other flavors and not in a good way.


30 Ratings

May 09, 2004

Easy and fast. I omitted the peppers, changed grated Parmesan cheese to 2 tbls, reduced salt to 1 tsp., added 1/4 tsp. garlic salt & 1/2 tsp. celery seed, used "1 1/2 cups" chopped broccoli and used Zesty Italian dressing. Delicious:)

May 24, 2005

I've notice this and it sounds delicious, I just wanted to add that instead of would be interesting to use linguine and maybe even add Salad's flavorful.

Jun 30, 2009

Ok, this salad is WONDERFUL! Ever since making it for the first time (at my wedding reception) I have been asked to bring it to every gathering. I have changed it a little for the taste buds in my house. I omit the poppy seeds and sesame seeds and I use whole wheat thin noodles, fat free italian dressing, cherry tomatoes (they don't get everything else tomato tasting) and I add whole black olives. Natalie, thank you for bringing such a wonderful addition to my recipie box!

Dec 03, 2007

This is excellent and a nice change from "regular" pasta salad. Made it for my coworkers and was asked for the recipe many times. Will definitely make again.

Aug 27, 2009

This was a really great recipe. I did not use spaghetti, I used Cavatappi pasta instead, as I think long noodles and oil dressing is a recipe for a stained shirt!

Aug 10, 2009

i love pasta and i love veggies. throw anything in this from your garden and let it marry a couple hours or more and grab a fork!


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  • Calories
  • 281 kcal
  • 14%
  • Carbohydrates
  • 38 g
  • 12%
  • Cholesterol
  • < 1 mg
  • < 1%
  • Fat
  • 11.9 g
  • 18%
  • Fiber
  • 2.9 g
  • 12%
  • Protein
  • 6.8 g
  • 14%
  • Sodium
  • 782 mg
  • 31%

* Percent Daily Values are based on a 2,000 calorie diet.

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