The Best Spaghetti Salad Food

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SPAGHETTI SALAD I



Spaghetti Salad I image

Fresh veggies and a rich variety of seasonings make this a great springtime dish for a party or a family picnic! Garnish with tomatoes and parsley and serve with a spaghetti salad smile!

Provided by CORWYNN DARKHOLME

Categories     Salad     100+ Pasta Salad Recipes     Vegetarian Pasta Salad Recipes

Time 2h30m

Yield 12

Number Of Ingredients 13

1 pound spaghetti, broken into pieces
1 (16 ounce) bottle Italian-style salad dressing
1 tablespoon grated Parmesan cheese
1 tablespoon sesame seeds
1 tablespoon poppy seeds
2 teaspoons seasoning salt
1 teaspoon paprika
½ teaspoon garlic powder
½ teaspoon ground black pepper
½ teaspoon cayenne pepper
1 cucumber, chopped
1 red onion, diced
2 tomatoes, chopped

Steps:

  • Cook spaghetti according to package directions. Drain, rinse with cold water and drain well. Transfer to large bowl.
  • In medium bowl, whisk together salad dressing, cheese, seeds, salt, paprika, garlic powder and peppers until well blended. Stir in cucumber and onion. Pour mixture over spaghetti and toss lightly to coat evenly. Cover and refrigerate for at least 2 hours or up to 24 hours. Top with tomatoes to serve.

Nutrition Facts : Calories 269.5 calories, Carbohydrate 35.2 g, Cholesterol 0.4 mg, Fat 12 g, Fiber 2 g, Protein 6 g, SaturatedFat 1.9 g, Sodium 773.4 mg, Sugar 5.4 g

SPAGHETTI SALAD



Spaghetti Salad image

For best flavor, prepare the Spaghetti Salad the day before you plan to serve it. It makes for a tasty lunch or side dish.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Time 1h10m

Number Of Ingredients 15

Coarse salt and freshly ground pepper
1/2 pound thin spaghetti
1/2 small red onion, quartered lengthwise and sliced crosswise (about 1/3 cup)
3 tablespoons red wine vinegar
1 tablespoon fresh lemon juice
1/4 teaspoon minced garlic
3 tablespoons extra-virgin olive oil
1/2 teaspoon sugar
1 medium bell pepper, cut into 1/2 inch pieces (about 1 cup)
1/2 English cucumber, seeded and cut into 1/2 inch pieces (about 3/4 cup)
1 pint cherry tomatoes, halved
1/4 cup kalamata olives (about 10), pitted and halved
1 tablespoon capers, rinsed and drained
1/4 cup packed parsley leaves
3 ounces crumbled feta (about 3/4 cup)

Steps:

  • In a large pot of boiling salted water, cook pasta until al dente, 9 to 10 minutes. Drain, and let cool slightly.
  • While pasta is cooking, stir together onion, vinegar, lemon juice, garlic, and oil. Season vinaigrette with 1 teaspoon salt, pepper, and sugar.
  • In a large bowl, combine pasta, bell pepper, cucumber, tomatoes, olives, capers, and vinaigrette. Cover and refrigerate at least 4 hours and up to 1 day.
  • Toss pasta with parsley and feta. Re-season, if desired, before serving.

THE BEST CREAMY PASTA SALAD RECIPE



The Best Creamy Pasta Salad Recipe image

The absolute BEST Creamy Pasta Salad made with broccoli, cucumbers, olives, cheese, red onion, red pepper, and broccoli then tossed in a sweet and tangy dressing. This is the perfect pasta salad for parties and potlucks!

Provided by Elyse

Yield 10

Number Of Ingredients 12

1 (16 ounce) package Ditalini pasta (or whatever pasta you have on hand)
1 cup broccoli florets (chopped)
1/2 red onion (minced)
1 red bell pepper (minced)
1 cucumber (diced)
1 (3.8 ounce) can sliced olives (drained)
1 cup block Colby Jack cheese (cubed)
1 cup Mayonnaise
2 teaspoons white wine vinegar
1 teaspoon sugar
1/2 teaspoon pepper
1/2 teaspoon salt

Steps:

  • Cook pasta according to package directions for al dente. Rinse well with cold water until pasta is cold.
  • Place cooked and cooled pasta in a large mixing or serving bowl.
  • Mix in broccoli florets, red onion, red bell pepper, cucumber, sliced olives and cheese.
  • Whisk together all dressing ingredients and pour over pasta and other ingredients.
  • Gently fold in dressing until all ingredients are evenly coated.
  • Cover with plastic wrap and store in the refrigerator for at least 1 hour before serving.

THE BEST PASTA SALAD



The Best Pasta Salad image

Make and share this The Best Pasta Salad recipe from Food.com.

Provided by Loves2Teach

Categories     < 60 Mins

Time 51m

Yield 6-8 serving(s)

Number Of Ingredients 8

8 ounces rotini pasta (Barilla is best)
1 large tomatoes, chopped
1 medium green pepper, chopped
1 medium red pepper, chopped
1 small onion, chopped (optional)
1 (2 1/4 ounce) can black olives, drained and sliced
1 (8 ounce) bottle Kraft sun-dried tomato salad dressing
1/4 cup parmesan cheese

Steps:

  • Cook pasta according to directions, about 8 minutes, stirring occasionally.
  • While pasta is cooking, chop tomato, peppers and onion into very small pieces. Add olives and mix.
  • Drain Rotini; rinse with cold water for about 3 minutes.
  • Mix pasta with tomato, peppers, onion and olives.
  • Refrigerate for about 1/2 an hour.
  • Add salad dressing; mix well.
  • Add Parmesan cheese; mix well.
  • Serve immediately.
  • If you have left overs, you will have to "re-wet" salad by adding a little more salad dressing the next day, especially if you substitute the dressing with a fat-free dressing.

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