Potluck Spaghetti Salad Recipes

Steps:

• Cook spaghetti according to directions; rinse in cold water and drain.
• In a large bowl mix together spaghetti and vegetables.
• In a small bowl mix together all the remaining ingredients.
• Pour dressing over the spaghetti mixture.
• Toss to coat.
• Refrigerate overnight.
• Toss before serving.

Steps:

• Cook pasta according to package directions; drain.
• Rince with cold water; drain again.
• In a large bowl combine, pasta, squash, peas, sweet pepper, cheese, olives tomatoes, onion, and oregano.
• Add dressing to pasta mixture; toss gently to coat.
• Cover and chill for 2 to 24 hours.

Steps:

• Cook pasta according to package directions; rinse with cold water and drain. In a large bowl, combine the pasta, beans, vegetables, cheeses, meats, olives and chives. , In a small bowl, whisk the vinaigrette ingredients. Pour over salad; toss to coat. Cover and refrigerate. Toss before serving.

Steps:

• Break spaghetti in half; cook according to package directions. Meanwhile, in a Dutch oven, cook the beef, onion and green pepper over medium heat until meat is no longer pink; drain. Stir in the soups, tomato sauce, water, brown sugar and seasonings. , Drain spaghetti; stir into meat sauce. Add 1/2 cup cheese. Transfer to a greased 13x9-in. baking dish. , Cover and bake at 350° for 30 minutes. Uncover; sprinkle with remaining cheese. Bake 10-15 minutes longer or until cheese is melted.

Steps:

• Empty contents of pasta pouch (from salad mix) into 3-quart saucepan 2/3 full of boiling water. Gently boil uncovered 12 minutes, stirring occasionally and adding broccoli during last 2 minutes of cooking.
• Meanwhile, in large bowl, stir contents of seasoning mix packet (from salad mix), the dressing and cold water until blended; set aside.
• Drain pasta with broccoli; rinse with cold water. Shake to drain well. Stir pasta with broccoli, chicken and tomatoes into dressing mixture. Serve immediately, or refrigerate until serving.

Steps:

• Cook spaghetti according to package directions. Drain, rinse with cold water and drain well. Transfer to large bowl.
• In medium bowl, whisk together salad dressing, cheese, seeds, salt, paprika, garlic powder and peppers until well blended. Stir in cucumber and onion. Pour mixture over spaghetti and toss lightly to coat evenly. Cover and refrigerate for at least 2 hours or up to 24 hours. Top with tomatoes to serve.

Steps:

• Cook pasta according to package directions except add crushed red pepper to the cooking water.
• Rinse with cool water and drain thoroughly.
• Cool pasta to room temperature. In a large mixing bowl combine pasta, sweet red pepper, yellow squash or zucchini, peas, olives, cheese, almonds, green onions and herb.
• Add dressing to pasta mixture. Toss gently to mix.
• Cover and chill for 2 hours or up to 24 hours.