"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." — Natalie
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grated Parmesan cheese
ground black pepper
red onion, chopped
red bell pepper, chopped
orange bell pepper, chopped
fresh broccoli, chopped
1 (16 ounce) bottle
Italian-style salad dressing
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.
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.
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.
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:)
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!
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 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.
* Percent Daily Values are based on a 2,000 calorie diet.
Spaghetti Salad II
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 107
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