Spaghetti Salad Recipe

Spaghetti Salad RecipePhoto by: Taste of Home Spaghetti Salad Recipe Rating 0

Using a bottled Italian dressing makes this noodle salad breeze to prepare. Celery, green peppers and onions give it a pleasing texture and nice crunch.—Ken Churches, San Andreas, California

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Spaghetti Salad Recipe
  • Prep: 50 min. + chilling
  • Yield: 150 Servings
30 20 50

Ingredients

  • 15 pounds spaghetti (broken into 2-1/2-inch pieces), cooked and drained
  • 16 cups Italian salad dressing
  • 5 bottles (2.62 ounces each) Salad Supreme Seasoning
  • 3 bunches celery, diced
  • 12 medium green peppers, diced
  • 12 medium onions, diced
  • 6 pounds cheddar cheese, cut into 1/4-inch cubes
  • 12 pounds tomatoes, seeded and diced

Directions

  • In a several large containers, combine all ingredients; toss to coat. Refrigerate overnight. Yield: 150 servings (1 cup each).

Editor's Note: This recipe was tested with McCormick's Salad Supreme Seasoning. Look for it in the spice aisle.

Nutritional Facts 1 cup equals 351 calories, 16 g fat (5 g saturated fat), 19 mg cholesterol, 601 mg sodium, 40 g carbohydrate, 2 g fiber, 11 g protein.

Originally published as Spaghetti Salad in Taste of Home June/July 1993, p57

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Reviews for Spaghetti Salad (1)

Spaghetti Salad Recipe

Spaghetti Salad

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Reviewed on May. 15, 2009 by lilcricket5

You can reduce the recipe by using; 1 lb. cooked, drained and rinsed spaghetti

16 oz. bottle Zesty Italian Dressing, 1 red onion, chopped, 1 green pepper, chopped and 4 T. McCormicks Salad Supreme Seasoning. Mix and let chill. Add diced tomatoes just before serving. It really is very good.

 
 
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