Spaghetti Salad

Name: Spaghetti Salad
Prep time: 20 min
Total time: 20 min
Yield: 16 servings
Cuisine: Europe, Italian
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; Chopped fresh parsley, optional

Total Time Prep: 20 min. + chilling

Yield 16 servings

Test Kitchen Approved

We love how easy this spaghetti salad recipe is to prepare in advance. After it sets up in the fridge, it's a hearty, flavorful side dish or entree that's perfect for a crowd.

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
Chopped fresh parsley, optional

Directions

Cook spaghetti according to package directions; drain and rinse in cold water. Place in a large bowl; add tomatoes, zucchini, cucumber and peppers.
Combine the next 7 ingredients; pour over salad and toss to coat. Cover and refrigerate for at least 2 hours. If desired, sprinkle with parsley.

Nutrition Facts

1 cup: 158 calories, 3g fat (1g saturated fat), 1mg cholesterol, 168mg sodium, 26g carbohydrate (4g sugars, 2g fiber), 5g protein. Diabetic Exchanges: 1-1/2 starch, 1 vegetable, 1/2 fat.

This attractive, fresh-tasting Italian spaghetti salad recipe can conveniently be prepared the night before. It makes enough for a crowd! —Lucia Johnson, Massena, New York

Recipe Creator