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Spaghetti Salad III

SUBMITTED BY: Sherie H      PHOTO BY: Dorothy F

"This is a great summer salad and will taste even better the next day...if it makes it overnight!"
PREP TIME  10 Min
COOK TIME  20 Min
READY IN  30 Min
SERVINGS & SCALING
Original recipe yield: 8 servings
    
About  scaling  and  conversions

INGREDIENTS

  • 1 pound spaghetti
  • 1 (16 ounce) bottle Italian-style salad dressing
  • 1 tablespoon Italian seasoning
  • 8 ounces shredded Cheddar cheese
  • 2 tomatoes, chopped
  • 1 green bell pepper, chopped
  • 1/2 onion, chopped
  • 1 cucumber, peeled and chopped

DIRECTIONS

  1. Cook spaghetti in boiling salted water until al dente. Rinse in cool water, drain.
  2. In a large bowl place chopped tomatoes, green bell pepper, onion and cucumber. Add Cheddar cheese, and salad seasoning.
  3. Add cooled pasta to large bowl with vegetables and pour salad dressing over top. Toss well to coat. Chill for several hours before serving.
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REVIEWS

MORE MEMBER REVIEWS
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 11, 2005 by Breeze
Off and on I have kept this in my fridge for my children to snack on for years. I use parmesan instead of cheddar and vary the veggies. Often I will toss in quartered pepperoni slices or ham cubes. Thank you.

6 users found this review helpful
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 9, 2003 by LOVE2COOK2
My little one is not a big vegetable eater, so she didn't really like that part but she did love the eating the spaghetti. Me and my husband on the other hand really loved this dish.

3 users found this review helpful
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 23, 2007 by Chelsea
this is a very good pasta salad. i would use less bell pepper, and grate the onions so its less chunky. i also use parmesan or parmesan cheese instead of cheddar.

2 users found this review helpful


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Ragu
Feed Our Kids Well.

NUTRITION INFORMATION

Servings Per Recipe: 8

Amount Per Serving

Calories: 601

  • Total Fat: 37.2g
  • Cholesterol: 30mg
  • Sodium: 619mg
  • Total Carbs: 52.4g
  •     Dietary Fiber: 2.5g
  • Protein: 15.4g

VIEW DETAILED NUTRITION

About: Nutrition Info

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