Spaghetti Salad II

Spaghetti Salad II

12
DHERDEBU 0

"This is a zesty cold salad that goes well with just about any meal. The proportions can be halved and stays well in the fridge for up to 5 days."
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Ingredients

30 m servings 204 cals
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Original recipe yields 20 servings

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Nutrition

  • Calories:
  • 204 kcal
  • 10%
  • Fat:
  • 10.4 g
  • 16%
  • Carbs:
  • 23.6g
  • 8%
  • Protein:
  • 4.4 g
  • 9%
  • Cholesterol:
  • < 1 mg
  • < 1%
  • Sodium:
  • 656 mg
  • 26%

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. In a large pot of salted boiling water, cook spaghetti until al-dente, rinse and cool. Add the pasta to a large bowl and mix with the chopped broccoli, cauliflower and cucumbers.
  2. Add the ranch salad dressing mix and zesty Italian dressing to the spaghetti and vegetables and sprinkle with the Schilling Salad Seasoning (TM) . Mix well and add more seasoning to taste. Before serving add the black olives. For added color halved cherry tomatoes may be added.

Reviews

12

I have made this salad for three family occasions! It is always a big hit. I'm not a vegetable cutter, so I have made the salad without the broccoli and cauliflower and it has been tasty! My ...

I tried this recipe for our local firemen on a mutual fire call. Only the first wave of fireman got to try it. As they ate the whole large bowl I had made. Others where disappointed that they di...

Wow! I prepared this for a church social. It was a big hit! Everyone wanted to take home the leftover salad. I will be using this recipe again.

This was absolutley delicious. The only changes I made was I substituted red bell pepper for the olives and added small cubes of whole milk mozzarella. everybody loved this dish.

This had a good flavor and it certainly makes a LOT. Remember to break the spaghetti into smaller pieces before cooking for easier eating.

Prep. time a lot longer but well worth the compliments!!

This won rave reviews at a barbecue we just attended. My picky husband who doesn't usually eat spaghetti salad thought it was great. I omitted cauliflower, I added red bell pepper and a large ...

THIS RECIPE WAS GREAT. I DID NOT PUT CULLIFLOWER IN IT THOUGH.

This was really good. I changed up the veggies and just did cucumbers, olives, green onions and tomatoes. I also added some mozzarella cheese. I wasn't sure how the Italian dressing and the Ranc...