READY IN 30 mins

Spaghetti Salad III

Read Reviews (51)

"This is a great summer salad and will taste even better the next day...if it makes it overnight!" — Sherie H

Directions

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

Kitchen-Friendly View

PREP 10 mins
COOK 20 mins
READY IN 30 mins

Reviews More Reviews

Most Helpful Positive Review

Jul 10, 2005

I make almost the same recipe for all our cook outs and holidays. The only thing different is I also add to mine pepperoni, cauliflower, chopped up cucumber, and use shells instead of spaghetti.The shells hold the dressing better.

—LILKITTEN79

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Most Helpful Critical Review

Jan 04, 2010

I didn't use spaghetti becuase I thought it would be hard to eat & serve on a buffet. But the flavor was very good

—ICIBIU

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66 Ratings

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Jul 21, 2007

I also make this all the time. I add italian marinated chicken strips and I use the Salad Supreme Seasoning. I think the recipe actually is supposed to say Salad Sumpreme Seasoning, not Italian Seasoning. Try the Salad Seasoning you will love it. I also add grated cheese and no cheddar.

—ALLARDFAM

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Dec 11, 2005

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.

—Butterfly Flutterby

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Jun 19, 2008

Good summer noodle salad. I went and bought a pepperoni and hard salami stick (the smallest ones I could find) and cut them into cubes and added it. Also, I LOVE Italian dressing but find that a TBLS of white sugar keeps the heartburn away.

—DREGINEK

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Jul 15, 2008

Made this for a summer cookout. It was good the day I made it, but FANTASTIC a couple days later. I used the parmesean cheese as others suggested instead of the cheddar cheese and I think that was an excellent choice! It was light, flavorful, and delcious! (I'm having leftovers today for lunch!)

—Courtney

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Jun 19, 2008

Wow...I loved this recipe. The only changes I made was to use penne pasta instead of spaghetti, and feta cheese instead of cheddar. I will definitely make this again!

—Lisa T.

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May 28, 2008

This makes a ton of Pasta salad! Tastes great the next day! I used Kraft light dressing.

—Sara Jane

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Nutrition

Calories
502 kcal
25%

Carbohydrates
52 g
17%

Cholesterol
30 mg
10%

Fat
26.1 g
40%

Fiber
3 g
12%

Protein
15.3 g
31%

Sodium
1097 mg
44%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Spaghetti Salad III

Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories: 502
Calories from Fat: 235

% Daily Value *
Total Fat 26.1g 40 %
Saturated Fat 8.7g 43 %
Cholesterol 30mg 10 %
Sodium 1097mg 44 %
Potassium 336mg 9 %
Total Carbohydrates 52g 17 %
Dietary Fiber 3g 12 %
Protein 15.3g 31 %
** Sugars 7.7g
Vitamin A 13 %
Vitamin C 29 %
Calcium 30 %
Iron 28 %
** Thiamin 63 %
Niacin 58 %
Vitamin B6 14 %
Magnesium 18 %
Folate 84 %

* 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.