Spaghetti Salad III recipe

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Ingredients

1 pound spaghetti
1 (16 ounce) bottle Italian-style salad dressing
1 tablespoon Italian seasoning
8 ounces shredded Cheddar cheese
2 tomatoes, chopped
1 green bell pepper, chopped
½ onion, chopped
1 cucumber, peeled and chopped

Nutrition Info

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
servingSize: -
sodium: 1096.9 mg
sugar: 7.7 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Cook spaghetti in boiling salted water until al dente. Rinse in cool water, drain.

  2. In a large bowl place chopped tomatoes, green bell pepper, onion and cucumber. Add Cheddar cheese, and salad seasoning.

  3. Add cooled pasta to large bowl with vegetables and pour salad dressing over top. Toss well to coat. Chill for several hours before serving.

Recipe Yield

8 servings

Recipe Note

This is a great summer salad and will taste even better the next day...if it makes it overnight!

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