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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
  • Total Time
    Prep: 50 min. + chilling
  • Makes
    150 servings (1 cup each)


  • 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


  • In a several large containers, combine all ingredients; toss to coat. Refrigerate overnight.
Editor's Note
This recipe was tested with McCormick's Salad Supreme Seasoning. Look for it in the spice aisle.
Nutrition Facts
1 cup: 351 calories, 16g fat (5g saturated fat), 19mg cholesterol, 601mg sodium, 40g carbohydrate (5g sugars, 2g fiber), 11g protein.

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