Spaghetti Salad

Cindi Bauer


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.

★★★★★ 2 votes
7 lbs. of spaghetti salad
Stove Top


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
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


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