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.


Spaghetti Salad

1 lb. spaghetti (broken into 3rd's)
1 (16 oz.) bottle Kraft's Zesty Italian Fat Free Dressing
2/3 cup Kraft's Zesty Italian Fat Free Dressing
3 tablespoons 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
 
Cook the spaghetti, then rinse under cold water till the spaghetti is cool. Drain well. (I cooked my spaghetti exactly for 12 minutes.)

Marinade the spaghetti over night with the 16-ounces of Italian dressing.

The next day (or morning), add the remaining ingredients, plus the 2/3's cup of Italian dressing.

Chill the salad several hours in the refrigerator, before serving.

Yields: 7 lbs. of spaghetti salad

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).

........... An up close picture of the salad ...........

Last edited by Domestic Goddess (4/29/2016 11:25 am)