The Best Spaghetti Salad recipe

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Ingredients

1 pound spaghetti
1 tablespoon grated Parmesan cheese
1 tablespoon sesame seeds
1 teaspoon poppy seeds
2 teaspoons seasoning salt
1 teaspoon paprika
½ teaspoon garlic powder
½ teaspoon ground black pepper
½ teaspoon cayenne pepper
1 cucumber, chopped
1 red onion, chopped
1 red bell pepper, chopped
1 orange bell pepper, chopped
2 tomatoes, chopped
1 head fresh broccoli, chopped
1 (16 ounce) bottle Italian-style salad dressing

Nutrition Info

281.3 calories
carbohydrate: 38 g
cholesterol: 0.4 mg
fat: 11.9 g
fiber: 2.9 g
protein: 6.8 g
saturatedFat: 1.9 g
servingSize: -
sodium: 782.1 mg
sugar: 6.4 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Cook spaghetti in a large pot with boiling salted water. Rinse with cool water, drain.

  2. Place grated Parmesan cheese, sesame and poppy seeds, seasoning salt, paprika, garlic powder, black pepper, cayenne pepper, chopped cucumber, onion, red and yellow pepper, tomatoes, and broccoli in a large bowl.

  3. To large bowl add cooled pasta. Pour entire bottle of Italian dressing over pasta and vegetables. Mix well.

  4. Refrigerate pasta salad for at least 2 hours. Serve.

Recipe Yield

12 servings

Recipe Note

Fresh vegetables and a rich variety of seasonings make this a great springtime or summer dish for a party or a family picnic. I used this recipe to feed over 100 people and it went over fabulously. It also makes a fabulous side dish.

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