Summer Spaghetti Salad
- Prep Time 20 min.
- Cook Time -
- Serves 16
Recipe Provided By: Taste of Home
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1. Ingredients
- 1 (16 ounce) package thin spaghetti, broken in half
- 3 medium tomatoes, diced
- 3 small zucchini, diced
- 1 large cucumber, seeded and diced
- 1 medium green pepper, diced
- 1 medium sweet red pepper, diced
- 1 (8 ounce) bottle 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
Nutrition Info
Per Serving
- Calories: 188 kcal
- Carbohydrates: 25 g
- Dietary Fiber: 1 g
- Fat: 7 g
- Protein: 4 g
- Sugars: 4 g
About: Nutrition Info 
Powered by: ESHA Nutrient Database
2. Cooking 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 remaining ingredients; pour over salad and toss to coat. Cover and refrigerate for at least 2 hours.
Yield: 16 servings
3. Still Hungry?
'This attractive, fresh-tasting salad can conveniently be made the night before,' notes Lucia Johnson of Massena, New York. 'The recipe yields a big bowl!'
Notes:
Nutritional Analysis: One 1-cup serving (prepared with fat-free salad dressing and nonfat Parmesan cheese topping) equals 137 calories, 150 mg sodium, trace cholesterol, 27 gm carbohydrate, 5 gm protein, 1 gm fat. Diabetic Exchanges: 1-1/2 starch, 1 vegetable.
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we make this every summer.
rscafin - September 20, 2007 10:38:53 AM PSTMy husband and I use a recipe like this, but we leave out the seeds and seasonings. We use fat-free Italian dressing, spaghetti, tomatoes, cucumbers, green and red peppers, and red onions. Sometimes we use spaghetti squash instead of spaghetti. We really like it this way.
10 of 12 found this review helpful.
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