Spaghetti Salad Recipe
Spaghetti Salad Recipe photo by Taste of Home
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Spaghetti Salad Recipe

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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
TOTAL TIME: Prep: 50 min. + chilling
MAKES:150 servings
TOTAL TIME: Prep: 50 min. + chilling
MAKES: 150 servings


  • 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

Nutritional Facts

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


  1. 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.
Originally published as Spaghetti Salad in Taste of Home June/July 1993, p57

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PamNix0331 User ID: 7479775 4550
Reviewed Nov. 11, 2013

"The very best I've had, well almost the very best I've ever had. Synthia's is the VERY best. JS :)"

lilcricket5 User ID: 3432224 2136
Reviewed May. 15, 2009

"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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