Spaghetti Salad Iii Recipes

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ITALIAN SPAGHETTI SALAD

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



Italian Spaghetti Salad image

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

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

SPAGHETTI SALAD I

Fresh veggies and a rich variety of seasonings make this a great springtime dish for a party or a family picnic! Garnish with tomatoes and parsley and serve with a spaghetti salad smile!

Provided by CORWYNN DARKHOLME

Categories     Salad     100+ Pasta Salad Recipes     Vegetarian Pasta Salad Recipes

Time 2h30m

Yield 12

Number Of Ingredients 13



Spaghetti Salad I image

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.

Nutrition Facts : Calories 269.5 calories, Carbohydrate 35.2 g, Cholesterol 0.4 mg, Fat 12 g, Fiber 2 g, Protein 6 g, SaturatedFat 1.9 g, Sodium 773.4 mg, Sugar 5.4 g

1 pound spaghetti, broken into pieces
1 (16 ounce) bottle Italian-style salad dressing
1 tablespoon grated Parmesan cheese
1 tablespoon sesame seeds
1 tablespoon poppy seeds
2 teaspoons seasoning salt
1 teaspoon paprika
½ teaspoon garlic powder
½ teaspoon ground black pepper
½ teaspoon cayenne pepper
1 cucumber, chopped
1 red onion, diced
2 tomatoes, chopped

SPAGHETTI PASTA SALAD

My family loves this salad as either a main meal or a side dish. We especially enjoy making it during the hot summer months, using fresh ingredients right out of our garden. It looks terrific with all the different colors!

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 15-20 servings.

Number Of Ingredients 11



Spaghetti Pasta Salad image

Steps:

  • In a large saucepan, cook spaghetti according to package directions. Meanwhile in a large salad bowl, add the cheese, pepperoni, ham, green pepper, tomato, onion, cucumber and olives. Add avocado if desired. , Rinse pasta with cold water; drain well. Place on top of salad ingredients. Drizzle with salad dressing: toss lightly to coat. Chill until serving.

Nutrition Facts : Calories 147 calories, Fat 7g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 342mg sodium, Carbohydrate 15g carbohydrate (2g sugars, Fiber 1g fiber), Protein 5g protein.

12 ounces thin spaghetti
1 cup shredded part-skim mozzarella cheese
1/2 cup diced pepperoni
1/2 cup diced fully cooked ham
1/2 cup chopped green pepper
1/2 cup diced tomato
1/2 cup chopped onion
1/2 cup chopped cucumber
1/4 cup sliced ripe olives
1 avocado, peeled and diced, optional
1 bottle (8 ounces) Italian salad dressing

SPAGHETTI SALAD

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



Spaghetti Salad image

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.

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)

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