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spaghetti salad

(2 ratings)
DomesticGoddess avatar
Recipe by
Cindi Marie Bauer
@DomesticGoddess
Marshfield, WI

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 ratings)
yield 7 lbs. of spaghetti salad
method Stove Top

Ingredients For spaghetti salad

  • 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
  • 1
    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

  • 1
    Cook the spaghetti, then rinse under cold water till the spaghetti is cool. Drain well. (I cooked my spaghetti exactly for 12 minutes.)
  • 2
    Marinade the spaghetti over night with the 16-ounces of Italian dressing.
  • 3
    The next day (or morning), add the remaining ingredients, plus the 2/3's cup of Italian dressing.
  • 4
    Chill the salad several hours in the refrigerator, before serving.
  • 5
    Note: 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).
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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