Summer Spaghetti Salad Recipes

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SPAGHETTI SALAD III



Spaghetti Salad III image

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

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

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

ITALIAN SPAGHETTI SALAD



Italian Spaghetti Salad image

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

1 package (16 ounces) thin spaghetti, halved
3 medium tomatoes, diced
3 small zucchini, diced
1 large cucumber, halved, seeded and diced
1 medium green pepper, diced
1 medium sweet red pepper, diced
1 bottle (8 ounces) Italian salad dressing
2 tablespoons grated Parmesan cheese
1-1/2 teaspoons sesame seeds
1-1/2 teaspoons poppy seeds
1/2 teaspoon paprika
1/4 teaspoon celery seed
1/8 teaspoon garlic powder

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

SUMMER SPAGHETTI SALAD



Summer Spaghetti Salad image

Although tomatoes do not usually come to mind when someone mentions California, they are indeed one of our most plentiful crops. This chilled salad is particularly satisfying on hot summer days.

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 4-6 servings.

Number Of Ingredients 12

2 to 3 cups chopped fresh tomatoes
1/2 cup chopped fresh basil
1/4 cup chopped fresh oregano
1/4 cup chopped fresh parsley
1/2 cup chopped green onions
2 garlic cloves, minced
1 teaspoon salt
Pinch pepper
1/4 cup plus 1 tablespoon olive oil, divided
2 tablespoons red wine vinegar
Vermicelli or angel hair pasta
2 tablespoons grated Parmesan cheese

Steps:

  • In a bowl, combine tomatoes with herbs, onions and garlic. Add salt, pepper, 1/4 cup olive oil and vinegar. Mix well; cover and chill. Cook pasta; drain. Toss in a bowl with Parmesan cheese and remaining olive oil. Cover and chill. Top each serving of pasta with sauce.

Nutrition Facts :

SUMMER PASTA SALAD



Summer Pasta Salad image

This classic pasta salad, packed with a bounty of summer vegetables and fresh herbs, is the perfect thing to make after a trip to the farmers' market. Look for the tastiest produce at the peak of its season, like crisp radishes and cucumbers, juicy tomatoes and sweet raw corn. We recommend allowing the pasta salad to marinate for at least 30 minutes before serving.

Provided by Food Network Kitchen

Categories     main-dish

Time 45m

Yield 6 to 8 servings

Number Of Ingredients 14

1 pound gemelli or other twisted pasta, such as cavatappi
1 cup olive oil
1/3 cup red wine vinegar
2 tablespoons Dijon mustard
1 tablespoon honey
Kosher salt and freshly ground black pepper
4 Persian cucumbers, halved lengthwise and thinly sliced (about 2 cups)
2 pints mini heirloom cherry tomatoes or other cherry tomatoes, halved
2 stalks celery, thinly sliced (about 1 cup)
2 cups radishes, thinly sliced
2 cups fresh corn kernels (from 4 about ears)
1 medium shallot, thinly sliced (about 1/2 cup)
1/2 cup flat-leaf parsley leaves, roughly chopped
1/3 cup fresh dill, roughly chopped

Steps:

  • Bring a large pot of generously salted water to a boil. Cook the pasta according to package directions until al dente. Drain and rinse under cold running water to cool the pasta and stop the cooking process. Drain well and set aside.
  • Whisk together the olive oil, vinegar, mustard, honey, 2 teaspoons salt and 3/4 teaspoon pepper in a large bowl. Add the pasta, cucumbers, tomatoes, celery, radishes, corn, shallot, parsley and dill. Toss to combine and allow to marinate at room temperature for least 30 minutes or cover and refrigerate up to 8 hours. Season to taste with salt and pepper. Serve at room temperature.

SUMMER SPAGHETTI SALAD



Summer Spaghetti Salad image

Make and share this Summer Spaghetti Salad recipe from Food.com.

Provided by gretchengr

Categories     Spaghetti

Time 20m

Yield 16 serving(s)

Number Of Ingredients 13

8 ounces packages thin spaghetti
3 medium tomatoes, diced
3 small zucchini, diced
1 large cucumber, halved,seeded,and diced
1 medium green bell pepper, diced
1 medium red bell pepper, diced
1 (8 ounce) bottle Italian salad dressing
2 -3 tablespoons grated parmesan cheese
1 1/2 teaspoons sesame seeds
1 1/2 teaspoons poppy seeds
1/2 teaspoon paprika
1/4 teaspoon celery seed
1/4 teaspoon garlic powder

Steps:

  • Cook the spaghetti by following the directions on the package; rinse and drain.
  • Put spaghetti in a large bowl; add the next 5 ingredients; toss to combine.
  • In a small bowl, add the remaining ingredients; stir.
  • Pour over the spaghetti and vegetables; toss to coat.
  • Season to taste with salt and pepper if desired.
  • Cover and chill for 3 hours.

Nutrition Facts : Calories 114.8, Fat 4.9, SaturatedFat 0.9, Cholesterol 0.6, Sodium 249.4, Carbohydrate 14.5, Fiber 1, Sugar 3, Protein 4

SUMMER SPAGHETTI SALAD



Summer Spaghetti Salad image

Delicious, cool and flavorful salad perfect for picnics and outdoor lunches. A coworker brought this to the office for a pot luck and I just couldn't get enough. I had thirds.

Provided by Glitterik

Categories     Spaghetti

Time 19m

Yield 4-6 serving(s)

Number Of Ingredients 10

1 lb spaghetti noodles
1 red onion, chopped
1 cucumber, chopped
1 bell pepper, chopped
4 ounces Italian salad dressing (or use homemade, to taste)
4 ounces Catalina dressing (to taste)
2 tomatoes, chopped
1 (6 ounce) can black olives, sliced
1 stalk celery, thinly sliced (optional)
1 (6 ounce) can water chestnuts, sliced (optional)

Steps:

  • Boil spaghetti noodles for 8 or 9 minutes; drain; and rinse with cold water. Place noodles in a bowl.
  • Add all ingredients to drained cold spaghetti, adding more or less salad dressing to taste. (Want it sweeter? Add more Catalina and less Italian dressing.).

Nutrition Facts : Calories 723.8, Fat 27.3, SaturatedFat 3.9, Sodium 1088.8, Carbohydrate 104.5, Fiber 7, Sugar 13.7, Protein 17.1

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