Italian Spaghetti Salad Recipe

5 6 10
Italian Spaghetti Salad Recipe Recipe
Italian Spaghetti Salad Recipe Recipe photo by Taste of Home
Publisher Photo

Italian Spaghetti Salad Recipe

Read Reviews
5 6 10
Publisher Photo
"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!"
MAKES:
16 servings
TOTAL TIME:
Prep: 20 min. + chilling
MAKES:
16 servings
TOTAL 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.
Originally published as Summer Spaghetti Salad in Taste of Home June/July 1999 , p18

Nutritional Facts

1 cup: 137 calories, 1g fat (0 saturated fat), 1mg cholesterol, 150mg sodium, 27g carbohydrate (0 sugars, 0 fiber), 5g protein. Diabetic Exchanges: 1-1/2 starch, 1 vegetable.

  • 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
  1. Cook spaghetti according to package directions; drain and rinse in cold water. Place in a large bowl; add tomatoes, zucchini, cucumber and peppers.
  2. Combine remaining ingredients; pour over salad and toss to coat. Cover and refrigerate for at least 2 hours. Yield: 16 servings.
Originally published as Summer Spaghetti Salad in Taste of Home June/July 1999 , p18

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Reviews forItalian Spaghetti Salad Recipe

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monaleishasmile User ID: 8888058 267709
Reviewed Jun. 6, 2017

"Absolutely incredible taste everyone loves it!"

MY REVIEW
Rauenberg User ID: 1881212 26576
Reviewed Oct. 12, 2014

"I make this salad too but use spiral noodles instead of spaghetti."

MY REVIEW
Flwrgirl78 User ID: 6157682 26574
Reviewed Jul. 12, 2012

"I have made this salad for years! It's great for a summer potluck as it makes lots & is so refreshing& zingy!"

MY REVIEW
lightning93 User ID: 1688666 69130
Reviewed Mar. 29, 2011

"Even my picky eater loved this one!"

MY REVIEW
kjtlf User ID: 783236 20543
Reviewed Nov. 18, 2010

"My husband and I have a catering company and this is the recipe I always go to when they choose an italian pasta salad. I absolutely love this recipe and so do our customers"

MY REVIEW
mcbryde User ID: 3425478 26559
Reviewed May. 2, 2010

"This a great side for a barbecue or potluck-makes a huge batch"

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