Rhonda's Confetti Spaghetti Pasta Salad

Rhonda's Confetti Spaghetti Pasta Salad


"A healthy summer pasta salad."
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1 h servings 467 cals
Serving size has been adjusted!
Original recipe yields 8 servings


  • Calories:
  • 467 kcal
  • 23%
  • Fat:
  • 17.3 g
  • 27%
  • Carbs:
  • 59.8g
  • 19%
  • Protein:
  • 16.2 g
  • 32%
  • Cholesterol:
  • 33 mg
  • 11%
  • Sodium:
  • 830 mg
  • 33%

Based on a 2,000 calorie diet

See full nutrition

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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  • Prep

  • Cook

  • Ready In

  1. 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, 9 to 11 minutes. Drain and run under cold water.
  2. Mix tomatoes, onion, cucumber, celery, crabmeat, and tuna in a bowl; add spaghetti. Stir in salad dressing and garlic; season with salt and black pepper. Cover bowl with plastic wrap and refrigerate for flavors to blend, at least 30 minutes.


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