Garden Spaghetti Salad
Submitted by confrere
Broken spaghetti twirls through a sesame-poppy seed dressing with crisp cucumbers and red onions for a pasta salad that feeds a crowd.
YIELD
12 servingsPREP
20 minCOOK
10 minREADY
30 minBreak spaghetti into bite-size pieces, cook until al dente, then toss with a zingy Italian dressing studded with sesame and poppy seeds.
Crunchy cucumbers and sharp red onions add snap and bite to every forkful.
This one scales up beautifully for potlucks and parks itself happily in the fridge for up to 24 hours.
Kitchen Tips
- Break uncooked spaghetti inside a sealed bag to contain the mess
- Let the pasta cool completely before adding dressing to prevent it from getting absorbed too quickly
- Use fat-free dressing to keep it light without sacrificing flavor
- Stir before serving as the dressing can settle at the bottom
Ingredients
Directions
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.
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