Spectacular Spaghetti Salad Recipes

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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)

SPECTACULAR SPAGHETTI SALAD

This started with evelyn/athens' Macaroni Salad (63733) and morphed based on the ingredients I had on hand and my personal tastes. I brought it to a BBQ and my foodie friend pronounced it spectacular, so I had to post the recipe! BTW, the cooking time is actually refrigeration time.

Provided by psycedmom

Categories     Spaghetti

Time 1h10m

Yield 2 quarts, 6-8 serving(s)

Number Of Ingredients 11



Spectacular Spaghetti Salad image

Steps:

  • Cook spaghetti according to package directions.
  • Mix all dressing ingredients together.
  • When spaghetti is done, drain and rinse with cold water.
  • Mix salad ingredients with dressing.
  • Cover and refrigerate at least 1 hour before serving.

Nutrition Facts : Calories 534.9, Fat 21.6, SaturatedFat 3.2, Cholesterol 15.3, Sodium 1071.8, Carbohydrate 69.4, Fiber 1.2, Sugar 6.3, Protein 16.4

1 1/2 cups mayonnaise
3 tablespoons vinegar
1 1/2 tablespoons yellow mustard
1 1/2 teaspoons sugar
1 1/2 teaspoons salt
1/2 teaspoon pepper
1 lb thin spaghetti
4 celery hearts, thinly sliced (with leaves)
1/2 green pepper, chopped
3 green onions, thinly sliced (white & green parts)
1 tomatoes, chopped

SPAGHETTI SALAD

Make and share this Spaghetti Salad recipe from Food.com.

Provided by Parsley

Categories     Spaghetti

Time 25m

Yield 8-10 serving(s)

Number Of Ingredients 13



Spaghetti Salad image

Steps:

  • Cook spaghetti according to package directions; drain and rinse in cold water until completely cool; drain again.
  • Place cooked, cooled spaghetti into a large bowl; mix in tomatoes, onion, cucumber, bell pepper, and olives.
  • Whisk together salad dressing and seasonings and pour over salad. Toss to coat well.
  • Cover and refrigerate for at least 2 hours before serving.

Nutrition Facts : Calories 271.2, Fat 4.1, SaturatedFat 0.7, Cholesterol 2.8, Sodium 389.6, Carbohydrate 49.9, Fiber 3.3, Sugar 5.6, Protein 9.1

1 lb spaghetti, break in half
1 pint grape tomatoes, sliced in half, can use cherry tomatoes
1 cup chopped onion
1 cucumber, seeded and diced
1 bell pepper, diced
2 1/4 ounces sliced black olives, drained
8 -12 ounces low-fat Italian salad dressing, depending on how wet you want it
2 tablespoons grated parmesan cheese
1/4 teaspoon celery seed
1/8 teaspoon garlic powder
1/4 teaspoon pepper
1/4 teaspoon dill weed
salt, to taste

SPECTACULAR SPAGHETTI SQUASH

I wanted to make dinner in a hurry and I remembered this recipe in an old cookbook. I made it for my family and my husband now requests it often.-Jean Matuszak, Madison, Wisconsin

Provided by Taste of Home

Categories     Side Dishes

Time 1h5m

Yield 10-12 servings.

Number Of Ingredients 14



Spectacular Spaghetti Squash image

Steps:

  • Cut squash in half lengthwise; scoop out seeds. Place squash cut side down in a baking dish. Fill pan with hot water to a depth of 1/2 in. Cover and bake at 375° for 50-60 minutes or until tender. , When cool enough to handle, scoop out the squash and separate strands with a fork. Place squash in a large serving bowl and keep warm. Discard shells. , Meanwhile, in a skillet; saute mushrooms, zucchini, red pepper, peas, onions and garlic in oil and butter for 15 minutes or until tender. Add tomatoes, basil, garlic salt and pepper; heat through. Pour over squash. Sprinkle with Parmesan cheese.

Nutrition Facts : Calories 117 calories, Fat 5g fat (2g saturated fat), Cholesterol 6mg cholesterol, Sodium 195mg sodium, Carbohydrate 14g carbohydrate (3g sugars, Fiber 4g fiber), Protein 5g protein.

1 medium spaghetti squash (about 3 pounds)
8 ounces fresh mushrooms, sliced
1 medium zucchini, sliced
1 medium sweet red pepper, julienned
3 cups sugar snap peas
6 green onions, chopped
2 garlic cloves, minced
2 tablespoons olive oil
1 tablespoon butter
2 medium tomatoes, chopped
1 tablespoon minced fresh basil or 1 teaspoon dried basil
1/2 teaspoon garlic salt
1/8 teaspoon pepper
3/4 cup shredded Parmesan cheese

SHRIMP AND CRAB MACARONI SALAD

This salad is a summertime staple in our house. If you want to splurge, go ahead and use real crab. -Darla Andrews, Boerne, Texas

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 20m

Yield 9 servings.

Number Of Ingredients 12



Shrimp and Crab Macaroni Salad image

Steps:

  • Cook macaroni according to package directions; drain and rinse with cold water. Cool completely., For dressing, in a small bowl, combine mayonnaise, mustard, sugar, Old Bay, garlic powder, salt and pepper. In a large bowl, combine crabmeat, shrimp, cucumber and macaroni. Add dressing; gently toss to coat. Refrigerate until serving.

Nutrition Facts : Calories 269 calories, Fat 19g fat (3g saturated fat), Cholesterol 33mg cholesterol, Sodium 552mg sodium, Carbohydrate 17g carbohydrate (2g sugars, Fiber 1g fiber), Protein 8g protein.

2 cups uncooked elbow macaroni
1 cup mayonnaise
2 tablespoons Dijon mustard
2 teaspoons sugar
2 teaspoons Old Bay Seasoning
1 teaspoon garlic powder
1/4 teaspoon salt
1/8 teaspoon pepper
6 ounces imitation crabmeat, chopped
1 small cucumber, chopped
1 cup (6oz) peeled and deveined cooked shrimp (31-40 per pound)
2 green onions, chopped

SPECTACULAR OVERNIGHT SLAW

To come up with this dish, I used a number of different recipes, plus some ideas of my own. It's great for a potluck because it's made the night before and the flavor keeps getting better. Whenever I serve it, I'm inundated with recipe requests. -Ruth Lovett, Bay City, Texas

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 15m

Yield 16 servings.

Number Of Ingredients 12



Spectacular Overnight Slaw image

Steps:

  • Combine cabbage, onion, peppers and olives. In a large saucepan, mix remaining ingredients; bring to a boil. Cook and stir 1 minute. Pour over vegetables, and stir gently. Cover and refrigerate overnight. Mix well before serving.

Nutrition Facts : Calories 120 calories, Fat 8g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 267mg sodium, Carbohydrate 12g carbohydrate (9g sugars, Fiber 2g fiber), Protein 1g protein.

1 medium head cabbage, shredded
1 medium red onion, thinly sliced
1/2 cup chopped green pepper
1/2 cup chopped sweet red pepper
1/2 cup sliced pimiento-stuffed olives
1/2 cup white wine vinegar
1/2 cup canola oil
1/2 cup sugar
2 teaspoons Dijon mustard
1 teaspoon salt
1 teaspoon celery seed
1 teaspoon mustard seed

POTLUCK SPAGHETTI SALAD

Make and share this Potluck Spaghetti Salad recipe from Food.com.

Provided by VickyJ

Categories     Lunch/Snacks

Time 22m

Yield 4 serving(s)

Number Of Ingredients 11



Potluck Spaghetti Salad image

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.

Nutrition Facts : Calories 683.1, Fat 22.9, SaturatedFat 3.7, Sodium 737, Carbohydrate 103.4, Fiber 6.4, Sugar 14.6, Protein 17.3

1 (16 ounce) package spaghetti, broken in half
3 medium tomatoes, diced
1 cucumber, seeded and diced
1 green pepper, diced
1 red onion, diced
1 (10 ounce) bottle Italian salad dressing
1 teaspoon poppy seed
1/2 teaspoon paprika
1/4 teaspoon celery salt
1 teaspoon sesame seeds
1/8 teaspoon garlic salt

SPAGHETTI SQUASH SALAD

I've tried other spaghetti squash recipes, but I like this one since it's so crisp, colorful and fun. Plus, it can be a side dish or a relish.-Patricia Aurand, Findlay, Ohio

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 40m

Yield 8 servings.

Number Of Ingredients 9



Spaghetti Squash Salad image

Steps:

  • Cut squash in half lengthwise; scoop out seeds. Place squash, cut side down, in a 13-in. x 9-in. baking pan. Fill pan with hot water to a depth of 1/2 in. Bake, uncovered, at 350° for 30-40 minutes or until tender. When cool enough to handle, scoop out the squash, separating strands with a fork. Combine remaining ingredients in a bowl; add the squash and stir well. Cover and refrigerate for at least 2 hours. Serve with a slotted spoon as a salad or as a relish with burgers and hot dogs. Store in the refrigerator.

Nutrition Facts : Calories 263 calories, Fat 14g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 179mg sodium, Carbohydrate 35g carbohydrate (26g sugars, Fiber 2g fiber), Protein 1g protein.

1 spaghetti squash (about 2-1/2 pounds)
1 large onion, finely chopped
1 cup sugar
1 cup diced celery
1/2 cup chopped sweet red pepper
1/2 cup chopped green pepper
1/2 cup vegetable oil
1/4 cup vinegar
1/2 teaspoon salt

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