Spaghetti Salad Recipe
This Spaghetti Salad is a cold pasta salad with plenty of vegetables tossed in Italian dressing.
Servings: 16 servings
Ingredients
- 16 ounces thin spaghetti, noodles snapped in half
- 1 tablespoon kosher salt
- One pint pear tomatoes, halved
- 1 large cucumber, seeded and diced (no need to peel)
- 2 medium zucchini, diced (no need to peel)
- 1 large yellow bell pepper, seeded and diced
- 1 large orange bell pepper, seeded and diced
- 8 ounces Italian salad dressing
- 2 tablespoons grated Parmesan cheese
- 1½ teaspoons sesame seeds
- ½ teaspoon paprika
- ¼ teaspoon celery seed
- ⅛ teaspoon garlic powder
- chopped fresh Italian parsley, for garnish
Instructions
- Cook the spaghetti in a pot of boiling water that has 1 tablespoon Kosher salt added to it, rinse with cold water and let cool.
- To a large bowl, add the spaghetti, tomato, cucumber, zucchini and bell peppers. Toss this mixture with the Italian dressing.
- In a small bowl, combine the Parmesan cheese, sesame seeds, paprika, celery seed and garlic powder. Sprinkle this mixture into the salad and toss. Garnish with fresh parsley.
Nutrition
Serving: 1serving | Calories: 160kcal | Carbohydrates: 32g | Protein: 5g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.1g | Cholesterol: 1mg | Sodium: 1502mg | Potassium: 271mg | Fiber: 2g | Sugar: 3g | Vitamin A: 688IU | Vitamin C: 43mg | Calcium: 25mg | Iron: 1mg