Spaghetti Salad
Great cold spaghetti salad that is big enough to serve a lot of people - great for that potluck or barbecue. I give out the recipe every time I serve it. It can also sit out because nothing is overly perishable which is why this makes a great potluck or picnic food.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 1
vegan
vegetarian
white meat free
tree nut free
nut free
contains gluten
red meat free
shellfish free
contains pasta
dairy free
pescatarian
- 1 clove garlic minced
- 1 medium green pepper chopped
- 1 medium red onion chopped
- 3 medium tomatoes diced
- 1 medium cucumber chopped
- 1/4 cup red wine vinegar
- 1 1/2 pound spaghetti noddles
- 16 ounces wishbonr italian dressing i prefer to use robusto italian flavor
- 1 jar mccormick salad supreme seasoning section
- 1/2 teaspoon poppy seed
- 1 cup ragu spaghetti sauce
- Carbohydrate 79.2347056548065 g
- Cholesterol 5.14 mg
- Fat 9.19246 g
- Fiber 17.022500035286 g
- Protein 12.70749 g
- Saturated Fat 2.225647 g
- Serving Size 1 1 Serving (2345g)
- Sodium 1089.90737448821 mg
- Sugar 62.2122056195205 g
- Trans Fat 1.023302 g
- Calories 431 calories
It's best to prepare the first part of the recipe the day before and then add the poppy seed, veggies, sauce and garlic the same day. Cook the spaghetti noodles al dente (you want them to soak up some of the marinade. Rinse, strain and cool. Combine with the whole bottle of Italian dressing, vinegar and whole bottle of salad supreme seasoning. Easiest to mix with your hands. Mix well and refrigerate which allows the noodles to marinate. A few hours before serving, add the remaining ingredients. Once again, it's easiest to mix with your hands. I also add more poppy seed and garlic to this recipe. I prefer to chop the veggies on the small side. They seem to mix better than way.
