Family Reunion Size Spaghetti Salad

Recipe Rating:
 2 Ratings
Serves: a hungry crowd
Prep Time:
Cook Time:
Cooking Method: Stove Top

Ingredients

2 lb spaghetti, cooked aldente(about 7 or 8 minutes)
1 large jar mccormick salad supreme
2 16 oz. bottles robust or zesty italian dressing
8 oz pkg. pepperoni, thin sliced save some for garnish)
2 c grated parmesan cheese
1 small can black olives, sliced (more if desired)
4 stick celery, (chopped fine)
6-8 medium fresh tomatoes, chopped or( 4-16 oz. cans diced & drained)
2 large green bell peppers chopped( save some for garnish)
2 large red bell peppers chopped (save some for garnish)
1 bunch green onions, chopped fine (optional)
1 lb shredded provolone or mozzarella
1 long roasting pan
garnish of pepperoni, & red & green peppers if desired

The Cook

Rose Mary Mogan Recipe
x3
Well Seasoned
Sauk Village, IL (pop. 10,506)
cookinginillinois
Member Since Sep 2011
Rose Mary's notes for this recipe:
I made this recipe one year for our Family Reunion. I added ingredients that I loved, and everyone else loved it too. You can also add cooked shrimp to this salad if you like. The recipe is just what it implies FAMILY REUNION SIZE. It is for a large crowd. This was one of about 27 items that I had on the menu that year. The family loved this recipe, some had never eaten cold spaghetti in a salad before, but really did like my version. It is very similiar to many versions with a few different changes, some recipes use less ingredients & others use more, it is all in what you like.
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Directions

1
Cook spaghetti in a large pot of boiling salted water, for approximately 7 to 8 minutes, or just until al dente. Remove from heat & drain into large colander, & rinse in cold water till cool.
2
Empty into VERY LARGE bowl. Then add remaining ingredients, one or two items at a time and stir to mix as you go, till all of the remaining ingredients have been added. Toss with the Italian Dressing, and pour into a large pan, or several pans or containers. It is best to prepare salad a day in advance so that the flavors has a chance to marry.Store in fridge till ready to serve.
3
If fresh tomatoes are too expensive use 2 large or 4 of the 15 1/5 oz size, but WELL DRAINED. May also cut recipe in half if desired, and you have big pasta lovers in your crowd.

NOTE: It is very important NOT TO LET SPAGHETTI sit in HOT WATER, as it continues to cook , and will get too soggy. Drain immediately after removing from heat.
Comments

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user Cin Straw's Kitchen Straws - Mar 25, 2012
Hey Sis, I make this w/o the pepperoni...just veggies and use Angel Hair pasta (call it Cin's "Chilled Angel" =;D).
If I add the tomatoes in I use either the little Cherry or Grape ones.
Sometimes I use the low-fat Italian Dressing too.
user Kathleen Drury mkatd - Mar 25, 2012
This sounds really good... will have to try it soon! Thanks for sharing!
user Rose Mary Mogan cookinginillinois - Mar 25, 2012
It all sounds good Cindy. No matter which way you like it. I just love the flavor that the zesty Italian dressing gives it, especially after the flavors have jelled together. I tell you we Arkansas wemon do really cook alike. Thanks for your feedback. From one sis to another.
user Cin Straw's Kitchen Straws - Mar 25, 2012
Right Sis, after all the flavors mingle together for awhile (even overnight) it is so so good.
What size pasta do you use in it?
The angel hair slurps up all those flavors.
user Rose Mary Mogan cookinginillinois - Mar 25, 2012
Kathleen, I just really love spaghetti salad. I am glad that my family did too. One year I made Apple Bourbon Pork Roast with Apple Bourbon gravy & they have been hooked ever since. Last year I introduced them to my spinach stuffed tomato cups and they were a big hit, and Mock Pecan Pie, and they loved that too, it's made with rolled oats, I took my favorite Pecan Pie,& substituted rolled oats for the nuts.

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