Recipes
SUMMER SPAGHETTI SALAD
Summer Spaghetti Salad
Taste of Home
June/July 1999
Post a Review
Add to Recipe Box
PrintINGREDIENTS
- Servings: 16
- 1 package (16 ounces) thin spaghetti, halved
- 3 medium tomatoes, diced
- 3 small zucchini, diced
- 1 large cucumber, halved, seeded & diced
- 1 medium green pepper, diced
- 1 medium sweet red pepper, diced
- 1 bottle (8 ounces) Italian salad dressing
- 2 tablespoons grated Parmesan cheese
- 1-1/2 teaspoons sesame seeds
- 1-1/2 teaspoons poppy seeds
- 1/2 teaspoon paprika
- 1/4 teaspoon celery seed
- 1/8 teaspoon garlic powder
DIRECTIONS
Cook spaghetti according to package directions; drain and rinse in cold water. Place in a large bowl; add tomatoes, zucchini, cucumber and peppers. Combine remaining ingredients; pour over salad and toss to coat. Cover and refrigerate for at least 2 hours.
Yield: 16 servings.
RECIPE REVIEWS
No Reviews at this time.
MEDIA
TELL ME MORE
LATEST RECIPES
