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Italian Spaghetti Salad Recipe Recipe

Italian Spaghetti Salad Recipe

"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!"
TOTAL TIME: Prep: 20 min. + chilling YIELD:16 servings

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

  • 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.

Nutritional Facts

One 1-cup serving (prepared with fat-free salad dressing and nonfat Parmesan cheese topping) equals 137 calories, 150 mg sodium, trace cholesterol, 27 gm carbohydrate, 5 gm protein, 1 gm fat. Diabetic Exchanges: 1-1/2 starch, 1 vegetable.