Spaghetti Salad II

Spaghetti Salad II

21

"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

servings 281 cals
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Original recipe yields 12 servings

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Nutrition

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

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Reviews

21
  1. 30 Ratings

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Most helpful positive review

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 pe...

Most helpful critical review

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...

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 pe...

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 ...

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

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...

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.

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!

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!

Wonderful! My husband hates broccoli normally but loves italian dressing -- but this dish even had him wanting seconds.

I loved this dish. There's not much to it, which is a positive for me. I used whole wheat pasta, organic italian dressing, and tons of veggies. I feel so healthy and it's so tasty too.