There are some recipes that never go out of style. Spaghetti Salad is one of them. Spaghetti tossed with fresh veggies, Italian dressing, and a secret ingredient.
Okay, so maybe it’s not that much of a secret but it is oh-so good in this salad.
I’m aging myself by saying this. A lot. But back in the early to mid 1990’s I brought this pasta salad to just about every church potluck or progressive dinner I attended.
I was one of those people.
But I wasn’t alone. There was sure to always be a few of these salads on the buffet table. Mine was just better.
People didn’t mind. That much. Everyone loves a good spaghetti salad.
Ingredients:
1 (16 ounce) package of spaghetti, broken in half
3 medium tomatoes, chopped
1 cucumber, seeded and chopped
1 green pepper, chopped
1 red onion, chopped
1 (10 ounce) bottle of Italian salad dressing
1 teaspoon poppy seed
1/2 teaspoon paprika
1/4 teaspoon celery salt
1 teaspoon sesame seeds
1/8 teaspoon garlic salt
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Ingredients:
1 (16 ounce) package of spaghetti, broken in half
3 medium tomatoes, chopped
1 cucumber, seeded and chopped
1 green pepper, chopped
1 red onion, chopped
1 (10 ounce) bottle of Italian salad dressing
1 teaspoon poppy seed
1/2 teaspoon paprika
1/4 teaspoon celery salt
1 teaspoon sesame seeds
1/8 teaspoon garlic salt
Directions:
Cook spaghetti according to directions; rinse in cold water and drain. In a large bowl mix together spaghetti and vegetables. In a small bowl, mix together all the remaining ingredients. Pour dressing over the spaghetti mixture. Toss to coat. Refrigerate overnight. Toss before serving. Enjoy.
Please let me know how this recipe turns out for you in the comments! Your feedback means the world to me, and your star ratings encourage other readers to make the recipe. Thank you!
Source : food.com
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