spaghetti salad

Marshfield, WI
Updated on Jul 26, 2014

I love this salad, and while the recipe does make a lot, this pasta salad is sure to please your guests. I do make this salad one day prior to serving, and that's so I can incorporate a bit more of the Italian dressing into the salad.

prep time
cook time
method Stove Top
yield 7 lbs. of spaghetti salad

Ingredients

  • 1 lb. - spaghetti (broken into 3rd's)
  • 1 (16 oz.) - bottle kraft's zesty ltalian fat free dressing
  • 2/3 cup - kraft's zesty ltalian fat free dressing
  • 3 tablesp. - mccormick salad supreme seasoning
  • Half of 1 - red bell pepper, chopped
  • 1 - cucumber, seeded and chopped
  • 2 large - roma tomatoes, seeded and cut-up
  • 1 cup each - broccoli and cauliflower, cut into small pieces
  • 1 large - carrot, shredded
  • 1 (8 oz.) - pkg. colby-jack marbled cheese, cubed small
  • 1 can - (2.25 oz.) sliced black olives, drained

How To Make spaghetti salad

  • Step 1
    Cook the spaghetti, then rinse under cold water till the spaghetti is cool. Drain well. (I cooked my spaghetti exactly for 12 minutes.)
  • Step 2
    Marinade the spaghetti over night with the 16-ounces of Italian dressing.
  • Step 3
    The next day (or morning), add the remaining ingredients, plus the 2/3's cup of Italian dressing.
  • Step 4
    Chill the salad several hours in the refrigerator, before serving.
  • Step 5
    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).

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