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


Add to Grocery List

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

How to Make Spaghetti Salad


  • 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).

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