SPAGHETTI SALAD

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Spaghetti Salad image

I love this salad, and while the recipe does make a lot, this pasta salad is sure to please your guests. I do make this salad one day prior to serving, and that's so I can incorporate a bit more of the Italian dressing into the salad.

Provided by Cindi M Bauer

Categories     Pasta Sides

Number Of Ingredients 11

1 lb. spaghetti (broken into 3rd's)
1 (16 oz.) bottle kraft's zesty ltalian fat free dressing
2/3 cup kraft's zesty ltalian fat free dressing
3 tablesp. mccormick salad supreme seasoning
Half of 1 red bell pepper, chopped
1 cucumber, seeded and chopped
2 large roma tomatoes, seeded and cut-up
1 cup each broccoli and cauliflower, cut into small pieces
1 large carrot, shredded
1 (8 oz.) pkg. colby-jack marbled cheese, cubed small
1 can (2.25 oz.) sliced black olives, drained

Steps:

  • 1. Cook the spaghetti, then rinse under cold water till the spaghetti is cool. Drain well. (I cooked my spaghetti exactly for 12 minutes.)
  • 2. Marinade the spaghetti over night with the 16-ounces of Italian dressing.
  • 3. The next day (or morning), add the remaining ingredients, plus the 2/3's cup of Italian dressing.
  • 4. Chill the salad several hours in the refrigerator, before serving.
  • 5. Note: Another really tasty Italian Dressing you can use in place of the Kraft's Dressing... Fit & Active Fat Free Zesty Italian Dressing (which is sold at Aldi's).

*** Explore more Spaghetti Salad Recipes »

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