Spaghetti Salad Iv Recipes

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ITALIAN SPAGHETTI SALAD



Italian Spaghetti Salad image

This attractive, fresh-tasting spaghetti salad can conveniently be made the night before. It makes enough for a crowd! -Lucia Johnson, Massena, New York

Provided by Taste of Home

Categories     Side Dishes

Time 20m

Yield 16 servings.

Number Of Ingredients 13

1 package (16 ounces) thin spaghetti, halved
3 medium tomatoes, diced
3 small zucchini, diced
1 large cucumber, halved, seeded and diced
1 medium green pepper, diced
1 medium sweet red pepper, diced
1 bottle (8 ounces) Italian salad dressing
2 tablespoons grated Parmesan cheese
1-1/2 teaspoons sesame seeds
1-1/2 teaspoons poppy seeds
1/2 teaspoon paprika
1/4 teaspoon celery seed
1/8 teaspoon garlic powder

Steps:

  • Cook spaghetti according to package directions; drain and rinse in cold water. Place in a large bowl; add tomatoes, zucchini, cucumber and peppers. , Combine remaining ingredients; pour over salad and toss to coat. Cover and refrigerate for at least 2 hours.

Nutrition Facts : Calories 158 calories, Fat 3g fat (1g saturated fat), Cholesterol 1mg cholesterol, Sodium 168mg sodium, Carbohydrate 26g carbohydrate (4g sugars, Fiber 2g fiber), Protein 5g protein. Diabetic Exchanges

SPAGHETTI SALAD



Spaghetti Salad image

For best flavor, prepare the Spaghetti Salad the day before you plan to serve it. It makes for a tasty lunch or side dish.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Time 1h10m

Number Of Ingredients 15

Coarse salt and freshly ground pepper
1/2 pound thin spaghetti
1/2 small red onion, quartered lengthwise and sliced crosswise (about 1/3 cup)
3 tablespoons red wine vinegar
1 tablespoon fresh lemon juice
1/4 teaspoon minced garlic
3 tablespoons extra-virgin olive oil
1/2 teaspoon sugar
1 medium bell pepper, cut into 1/2 inch pieces (about 1 cup)
1/2 English cucumber, seeded and cut into 1/2 inch pieces (about 3/4 cup)
1 pint cherry tomatoes, halved
1/4 cup kalamata olives (about 10), pitted and halved
1 tablespoon capers, rinsed and drained
1/4 cup packed parsley leaves
3 ounces crumbled feta (about 3/4 cup)

Steps:

  • In a large pot of boiling salted water, cook pasta until al dente, 9 to 10 minutes. Drain, and let cool slightly.
  • While pasta is cooking, stir together onion, vinegar, lemon juice, garlic, and oil. Season vinaigrette with 1 teaspoon salt, pepper, and sugar.
  • In a large bowl, combine pasta, bell pepper, cucumber, tomatoes, olives, capers, and vinaigrette. Cover and refrigerate at least 4 hours and up to 1 day.
  • Toss pasta with parsley and feta. Re-season, if desired, before serving.

SPAGHETTI SALAD IV



Spaghetti Salad IV image

I really like this recipe, because it doesn't have too many veggies. Also it stores for several days.

Provided by Ranae

Categories     Salad     100+ Pasta Salad Recipes     Tomato Pasta Salad Recipes

Time 30m

Yield 15

Number Of Ingredients 7

1 (16 ounce) package spaghetti
1 large tomato, chopped
1 large green bell pepper, chopped
1 onion, chopped
2 tablespoons salad seasoning mix
2 tablespoons sesame seeds
1 (16 ounce) bottle Italian-style salad dressing

Steps:

  • Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and run water over to cool.
  • Combine in a large bowl, tomato, bell pepper, onion, salad seasoning, sesame seeds and Italian dressing. Chill and serve.

Nutrition Facts : Calories 215.8 calories, Carbohydrate 27.8 g, Cholesterol 0.4 mg, Fat 9.7 g, Fiber 1.5 g, Protein 4.8 g, SaturatedFat 1.6 g, Sodium 568.6 mg, Sugar 4.3 g

CALIFORNIA SPAGHETTI SALAD



California Spaghetti Salad image

California Spaghetti Salad is a delicious pasta salad filled with fresh veggies and covered in a zesty Italian dressing. With all those flavors and colors making one beautiful and tasty side dish, there is no doubt this will be the hit of your next gathering!

Provided by Alyssa Rivers

Categories     Salad

Time 3h15m

Number Of Ingredients 14

1 pound thin spaghetti (broken into 1 inch pieces)
1 pint cherry tomatoes (chopped in half)
2 zucchini (medium, diced)
1 cucumber (large, diced)
1 green bell pepper (medium, diced)
1 red bell pepper (diced)
1 red onion (large, diced)
2 cans ripe olives (2-1/4 ounces each sliced, drained)
1 bottle Italian salad dressing (16 ounces)
1/4 cup Parmesan cheese (grated)
1 tablespoon sesame seeds
1 teaspoon paprika
1/2 teaspoon celery seed
1/4 teaspoon garlic powder

Steps:

  • Cook the pasta according to package directions. Drain using a colander and rinse in cold water. Add cherry tomatoes, zucchini, cucumber, green and red bell pepper, red onion and olives in a large bowl.

Nutrition Facts : Calories 317 kcal, Carbohydrate 38 g, Protein 8 g, Fat 16 g, SaturatedFat 2 g, Cholesterol 1 mg, Sodium 1243 mg, Fiber 5 g, Sugar 7 g, ServingSize 1 serving

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