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Garden Spaghetti Salad

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Recipe

Brighten up your summer barbecues with this scrumptious pasta salad that your whole family will enjoy!

 

Yield

12 servings

Prep

20 min

Cook

10 min

Ready

30 min
Low in Saturated Fat, Low Cholesterol, Trans-fat Free

Ingredients

Amount Measure Ingredient Features
3 pounds spaghetti
broken into pieces
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16 ounces salad dressing, italian, low-fat
fat free
1 tablespoon Parmesan cheese
grated, fat free
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1 tablespoon sesame seeds
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1 tablespoon poppy seed
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1 teaspoon seasoned salt
or to taste
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1 teaspoon paprika
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½ teaspoon garlic powder
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½ teaspoon black pepper
ground
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½ teaspoon black pepper
cayenne
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1 cucumbers
chopped
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1 onions
red, diced
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Ingredients

Amount Measure Ingredient Features
453.6 g spaghetti
broken into pieces
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462.4 ml/g salad dressing, italian, low-fat
fat free
15 ml Parmesan cheese
grated, fat free
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15 ml sesame seeds
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15 ml poppy seed
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1E+1 ml seasoned salt
or to taste
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5 ml paprika
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2.5 ml garlic powder
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2.5 ml black pepper
ground
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2.5 ml black pepper
cayenne
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1 each cucumbers
chopped
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1 each onions
red, diced
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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.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 107g (3.8 oz)
Amount per Serving
Calories 18519% from fat
 % Daily Value *
Total Fat 4g 6%
Saturated Fat 0g 2%
Trans Fat 0g
Cholesterol 3mg 1%
Sodium 949mg 40%
Total Carbohydrate 11g 11%
Dietary Fiber 2g 7%
Sugars g
Protein 12g
Vitamin A 2% Vitamin C 2%
Calcium 4% Iron 10%
* based on a 2,000 calorie diet How is this calculated?
 

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