Summer Spaghetti Salad Recipe

Nutrition Facts

  • One serving:
  • One 1-cup serving (prepared with fat-free salad dressing and nonfat Parmesan cheese topping)
  • Calories:
  • 137
  • Fat:
  • 1 g
  • Saturated Fat:
  • 0 g
  • Cholesterol:
  • 0 mg
  • Sodium:
  • 150 mg
  • Carbohydrate:
  • 27 g
  • Fiber:
  • 0 g
  • Protein:
  • 5 g
  • Diabetic Exchange:
  • 1-1/2 starch, 1 vegetable.


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Summer Spaghetti Salad

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"This attractive, fresh-tasting salad can conveniently be made the night before," notes Lucia Johnson of Massena, New York. "The recipe yields a big bowl!"

SERVINGS: 16

CATEGORY: Low Fat

METHOD: Chill

TIME: Prep: 20 min. + chilling

Ingredients:

  • 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

Directions:

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. Yield: 16 servings.

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