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Spaghetti Salad

 Spaghetti Salad
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
150 ServingsPrep: 50 min. + chilling

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).
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.