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7 lbs. of spaghetti salad
spaghetti (broken into 3rd's)
1 (16 oz.)
bottle kraft's zesty ltalian fat free dressing
kraft's zesty ltalian fat free dressing
mccormick salad supreme seasoning
Half of 1
red bell pepper, chopped
cucumber, seeded and chopped
roma tomatoes, seeded and cut-up
1 cup each
broccoli and cauliflower, cut into small pieces
1 (8 oz.)
pkg. colby-jack marbled cheese, cubed small
(2.25 oz.) sliced black olives, drained
Cook the spaghetti, then rinse under cold water till the spaghetti is cool. Drain well. (I cooked my spaghetti exactly for 12 minutes.)
Marinade the spaghetti over night with the 16-ounces of Italian dressing.
The next day (or morning), add the remaining ingredients, plus the 2/3's cup of Italian dressing.
Chill the salad several hours in the refrigerator, before serving.
Note: Another really tasty Italian Dressing you can use in place of the Kraft's Dressing... Fit & Active Fat Free Zesty Italian Dressing (which is sold at Aldi's).
About this Recipe
#Enough for a Party Crowd
Last Updated: Wed, Jun 3, 2015