SPAGHETTI SALAD I
Fresh veggies and a rich variety of seasonings make this a great springtime dish for a party or a family picnic! Garnish with tomatoes and parsley and serve with a spaghetti salad smile!
Provided by CORWYNN DARKHOLME
Categories Salad 100+ Pasta Salad Recipes Vegetarian Pasta Salad Recipes
Time 2h30m
Yield 12
Number Of Ingredients 13
Steps:
- Cook spaghetti according to package directions. Drain, rinse with cold water and drain well. Transfer to large bowl.
- In medium bowl, whisk together salad dressing, cheese, seeds, salt, paprika, garlic powder and peppers until well blended. Stir in cucumber and onion. Pour mixture over spaghetti and toss lightly to coat evenly. Cover and refrigerate for at least 2 hours or up to 24 hours. Top with tomatoes to serve.
Nutrition Facts : Calories 269.5 calories, Carbohydrate 35.2 g, Cholesterol 0.4 mg, Fat 12 g, Fiber 2 g, Protein 6 g, SaturatedFat 1.9 g, Sodium 773.4 mg, Sugar 5.4 g
ITALIAN SPAGHETTI SALAD
This attractive, fresh-tasting spaghetti salad can conveniently be made the night before. It makes enough for a crowd! -Lucia Johnson, Massena, New York
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 16 servings.
Number Of Ingredients 13
Steps:
- Cook spaghetti according to package directions; drain and rinse in cold water. Place in a large bowl; add tomatoes, zucchini, cucumber and peppers. , Combine remaining ingredients; pour over salad and toss to coat. Cover and refrigerate for at least 2 hours.
Nutrition Facts : Calories 158 calories, Fat 3g fat (1g saturated fat), Cholesterol 1mg cholesterol, Sodium 168mg sodium, Carbohydrate 26g carbohydrate (4g sugars, Fiber 2g fiber), Protein 5g protein. Diabetic Exchanges
SPAGHETTI SALAD
Using a bottled Italian dressing makes this noodle salad breeze to prepare. Celery, green peppers and onions give it a pleasing texture and nice crunch.-Ken Churches, San Andreas, California
Provided by Taste of Home
Categories Lunch
Time 50m
Yield 150 servings (1 cup each).
Number Of Ingredients 8
Steps:
- In a several large containers, combine all ingredients; toss to coat. Refrigerate overnight.
Nutrition Facts : Calories 351 calories, Fat 16g fat (5g saturated fat), Cholesterol 19mg cholesterol, Sodium 601mg sodium, Carbohydrate 40g carbohydrate (5g sugars, Fiber 2g fiber), Protein 11g protein.
SPAGHETTI SALAD III
This is a great summer salad and will taste even better the next day...if it makes it overnight!
Provided by Sherie H
Categories Salad 100+ Pasta Salad Recipes Vegetarian Pasta Salad Recipes
Time 30m
Yield 8
Number Of Ingredients 8
Steps:
- Cook spaghetti in boiling salted water until al dente. Rinse in cool water, drain.
- In a large bowl place chopped tomatoes, green bell pepper, onion and cucumber. Add Cheddar cheese, and salad seasoning.
- Add cooled pasta to large bowl with vegetables and pour salad dressing over top. Toss well to coat. Chill for several hours before serving.
Nutrition Facts : Calories 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, Sodium 1096.9 mg, Sugar 7.7 g
SPAGHETTI SALAD
For best flavor, prepare the Spaghetti Salad the day before you plan to serve it. It makes for a tasty lunch or side dish.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 1h10m
Number Of Ingredients 15
Steps:
- In a large pot of boiling salted water, cook pasta until al dente, 9 to 10 minutes. Drain, and let cool slightly.
- While pasta is cooking, stir together onion, vinegar, lemon juice, garlic, and oil. Season vinaigrette with 1 teaspoon salt, pepper, and sugar.
- In a large bowl, combine pasta, bell pepper, cucumber, tomatoes, olives, capers, and vinaigrette. Cover and refrigerate at least 4 hours and up to 1 day.
- Toss pasta with parsley and feta. Re-season, if desired, before serving.
LEMON SPAGHETTI WITH ROASTED ARTICHOKES
Lemon zest, lemon juice, Parmesan and basil come together for a silky and vibrant sauce that makes this weeknight-friendly pasta sing. The addition of roasted artichoke hearts adds texture and complements the zestiness of the dish. There's no better time than a weeknight to embrace canned or frozen artichoke hearts, as they are immensely less work than whole fresh ones, and they roast beautifully - and effortlessly - in a hot oven. Holding onto that salty, starchy pasta water is key to ensuring that each spaghetti noodle is enveloped in the lemony sauce; use it judiciously to emulsify the sauce as you quickly toss it.
Provided by Naz Deravian
Categories dinner, lunch, pastas, main course
Time 40m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Heat oven to 425 degrees. Line a baking sheet with parchment paper.
- Gently pat the artichoke hearts with a paper towel to remove excess moisture. Place the artichoke hearts in a mound in the center of the baking sheet. Add 2 tablespoons oil and 1 teaspoon salt, season with pepper and gently toss to combine. Scatter the artichoke hearts in an even layer and roast for 20 minutes. Flip the hearts and roast for an additional 10 minutes, until browned and a little crisp around the edges.
- Meanwhile, bring a large pot of well-salted water to a boil. Add the spaghetti and cook until al dente, about 10 minutes or according to package directions.
- While the pasta cooks, in a serving dish large enough to accommodate the spaghetti, add the Parmesan, 1 teaspoon salt, 1/2 teaspoon pepper and the lemon zest; toss to combine. Add the lemon juice and the remaining 3 tablespoons olive oil; stir to combine. The mixture should resemble a thick paste.
- Place the serving dish next to the pasta pot. Scoop out and reserve 1 cup of the pasta water. Drizzle 2 tablespoons of it over the Parmesan-lemon mixture; stir to thin out the mixture a little.
- Using tongs, lift out some of the spaghetti (with its cooking water still clinging to it) and transfer to the Parmesan-lemon mixture; quickly toss and drag the spaghetti in a circular motion around the dish to incorporate the sauce. Repeat until you have transferred and tossed all of the spaghetti.
- Add the butter, basil and 1 tablespoon of the pasta water to the spaghetti, and keep tossing until you have a silky sauce clinging to it. Add more pasta water, 1 tablespoon at a time, if needed.
- Top with the roasted artichokes, a little more black pepper and torn basil, and serve.
KALE PASTA SALAD
Great side dish! Or, add shrimp and make this kale pasta salad a complete meal. Loaded with your favorite veggies and plenty of flavor, too.
Provided by Allrecipes
Categories Pasta Salad
Time 40m
Yield 8
Number Of Ingredients 0
Steps:
- Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain pasta well.
- Combine pasta, kale, carrots, cherry tomatoes, olives, cucumber, bell pepper, and shallot in a bowl. Stir together Greek dressing and mayo in a bowl and drizzle over salad. Mix until well combined.
SPAGHETTI SALAD
Make and share this Spaghetti Salad recipe from Food.com.
Provided by Parsley
Categories Spaghetti
Time 25m
Yield 8-10 serving(s)
Number Of Ingredients 13
Steps:
- Cook spaghetti according to package directions; drain and rinse in cold water until completely cool; drain again.
- Place cooked, cooled spaghetti into a large bowl; mix in tomatoes, onion, cucumber, bell pepper, and olives.
- Whisk together salad dressing and seasonings and pour over salad. Toss to coat well.
- Cover and refrigerate for at least 2 hours before serving.
Nutrition Facts : Calories 271.2, Fat 4.1, SaturatedFat 0.7, Cholesterol 2.8, Sodium 389.6, Carbohydrate 49.9, Fiber 3.3, Sugar 5.6, Protein 9.1
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