SPAGHETTI SALAD III
This is a great summer salad and will taste even better the next day...if it makes it overnight!
Provided by Sherie H
Categories Salad 100+ Pasta Salad Recipes Vegetarian Pasta Salad Recipes
Time 30m
Yield 8
Number Of Ingredients 8
Steps:
- Cook spaghetti in boiling salted water until al dente. Rinse in cool water, drain.
- In a large bowl place chopped tomatoes, green bell pepper, onion and cucumber. Add Cheddar cheese, and salad seasoning.
- Add cooled pasta to large bowl with vegetables and pour salad dressing over top. Toss well to coat. Chill for several hours before serving.
Nutrition Facts : Calories 501.7 calories, Carbohydrate 52 g, Cholesterol 29.8 mg, Fat 26.1 g, Fiber 3 g, Protein 15.3 g, SaturatedFat 8.7 g, Sodium 1096.9 mg, Sugar 7.7 g
ITALIAN SPAGHETTI SALAD
This attractive, fresh-tasting spaghetti salad can conveniently be made the night before. It makes enough for a crowd! -Lucia Johnson, Massena, New York
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 16 servings.
Number Of Ingredients 13
Steps:
- 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.
Nutrition Facts : Calories 158 calories, Fat 3g fat (1g saturated fat), Cholesterol 1mg cholesterol, Sodium 168mg sodium, Carbohydrate 26g carbohydrate (4g sugars, Fiber 2g fiber), Protein 5g protein. Diabetic Exchanges
SUMMER SPAGHETTI SALAD
Although tomatoes do not usually come to mind when someone mentions California, they are indeed one of our most plentiful crops. This chilled salad is particularly satisfying on hot summer days.
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 4-6 servings.
Number Of Ingredients 12
Steps:
- In a bowl, combine tomatoes with herbs, onions and garlic. Add salt, pepper, 1/4 cup olive oil and vinegar. Mix well; cover and chill. Cook pasta; drain. Toss in a bowl with Parmesan cheese and remaining olive oil. Cover and chill. Top each serving of pasta with sauce.
Nutrition Facts :
SUMMER GARDEN PASTA
Provided by Ina Garten
Time 4h20m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Combine the cherry tomatoes, 1/2 cup olive oil, garlic, basil leaves, red pepper flakes, 1 teaspoon salt, and the pepper in a large bowl. Cover with plastic wrap, and set aside at room temperature for about 4 hours.
- Just before you're ready to serve, bring a large pot of water with a splash of olive oil and 2 tablespoons salt to a boil and add the pasta. Cook al dente according to the directions on the package (be careful - it only takes 2 to 3 minutes!). Drain the pasta well and add to the bowl with the cherry tomatoes. Add the cheese and some extra fresh basil leaves and toss well. Serve in big bowls with extra cheese on each serving.
SUMMER SPAGHETTI SALAD
Make and share this Summer Spaghetti Salad recipe from Food.com.
Provided by gretchengr
Categories Spaghetti
Time 20m
Yield 16 serving(s)
Number Of Ingredients 13
Steps:
- Cook the spaghetti by following the directions on the package; rinse and drain.
- Put spaghetti in a large bowl; add the next 5 ingredients; toss to combine.
- In a small bowl, add the remaining ingredients; stir.
- Pour over the spaghetti and vegetables; toss to coat.
- Season to taste with salt and pepper if desired.
- Cover and chill for 3 hours.
Nutrition Facts : Calories 114.8, Fat 4.9, SaturatedFat 0.9, Cholesterol 0.6, Sodium 249.4, Carbohydrate 14.5, Fiber 1, Sugar 3, Protein 4
SUMMER PASTA SALAD I
This is a great pasta salad, light and refreshing and a great family favorite! Has Catalina and Italian dressing, veggies and vinegar that gives it that zing! This is best when prepared the day before to get the full flavor!
Provided by TINA B
Categories Salad 100+ Pasta Salad Recipes Vegetarian Pasta Salad Recipes
Time 30m
Yield 10
Number Of Ingredients 13
Steps:
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
- In a small saucepan, bring vinegar and sugar to a boil. Boil for one minute.
- In large bowl, combine vinegar mixture, Catalina dressing and Italian dressing. Mix well. Add pasta, cucumber, olives, tomato, onion, carrots, and bell pepper; toss. Season with celery salt, salt and pepper. Refrigerate until serving.
Nutrition Facts : Calories 478.6 calories, Carbohydrate 60.5 g, Fat 24.4 g, Fiber 2.9 g, Protein 6.7 g, SaturatedFat 3.6 g, Sodium 1021.4 mg, Sugar 24.8 g
SUMMER SPAGHETTI SALAD
Delicious, cool and flavorful salad perfect for picnics and outdoor lunches. A coworker brought this to the office for a pot luck and I just couldn't get enough. I had thirds.
Provided by Glitterik
Categories Spaghetti
Time 19m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Boil spaghetti noodles for 8 or 9 minutes; drain; and rinse with cold water. Place noodles in a bowl.
- Add all ingredients to drained cold spaghetti, adding more or less salad dressing to taste. (Want it sweeter? Add more Catalina and less Italian dressing.).
Nutrition Facts : Calories 723.8, Fat 27.3, SaturatedFat 3.9, Sodium 1088.8, Carbohydrate 104.5, Fiber 7, Sugar 13.7, Protein 17.1
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SPAGHETTI SALAD (+VIDEO) - THE COUNTRY COOK
From thecountrycook.net
Ratings 49Calories 125 per servingCategory Salad, Side Dish
- Cook spaghetti according to package directions.I season the boiling water with one tablespoon of kosher salt before putting the noodles in. Stir noodles often while cooking. Drain well after cooking until al dente.
- In a large bowl - and I do mean LARGE bowl - add in all your diced veggies, olives and cheeses.
- Then add the cooked and cooled spaghetti on top. Season salad with McCormick Salad Supreme seasoning and garlic powder. Give it all a gentle toss.
SUMMER SPAGHETTI SALAD - BETTER HOMES & GARDENS
From bhg.com
3.9/5 (29)Calories 335 per serving
- Heat 2 tablespoons of the oil in a 12-inch skillet over medium heat. Add garlic and stir for 1 minute. Add pasta, tossing to combine. Add broth. Heat, uncovered, over medium heat for 10 minutes or until liquid is nearly absorbed, stirring occasionally. Remove from heat and set aside to cool for 10 minutes. Transfer to a serving dish. Meanwhile, use a spiral vegetable slicer to cut zucchini and yellow squash into long strands. Snip strands into shorter lengths, if desired. Add to spaghetti. Set aside to cool completely. Pull cheese into thin strands; chill until ready to serve.
- In a small bowl toss together tomatoes, onion, parsley, salt, pepper, remaining oil, and vinegar. Add cheese to spaghetti mixture. Top with tomato mixture and walnuts.
SUMMER SPAGHETTI SALAD WITH VEGGIES AND ITALIAN DRESSING
From yellowblissroad.com
4.8/5 (16)Calories 413 per servingCategory Side Dish
- Cook spaghetti to al dente according to package directions. Drain, rinse under cold water and set aside. *Note, normally we say don't rinse, but for pasta salad it's necessary to stop the cooking process and cool the pasta.
- Add cucumbers, tomatoes, olives, parsley and onions to a bowl. Season with salt and pepper, then toss with spaghetti.
- Pour 1 cup of Italian dressing over the pasta and vegetables. Toss to combine, taste, and add more dressing as desired.
- Refrigerate, covered for at least four hours. Serve cold, topped with freshly grated Parmesan cheese and minced parsley.
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