Best 3 Spaghetti Salad Iii Recipes

Indulge in a delightful culinary journey with our diverse collection of spaghetti salad recipes. From the classic Italian-inspired flavors of "Spaghetti Salad with Roasted Vegetables and Lemon-Basil Dressing" to the tangy and refreshing "Asian-Style Spaghetti Salad with Peanut Dressing," our recipes offer a symphony of flavors to tantalize your taste buds. Experience the vibrant flavors of the "Mexican Spaghetti Salad with Chipotle-Lime Dressing" or embrace the simplicity of the "Classic Spaghetti Salad with a Tangy Mustard Dressing." Each recipe is carefully crafted to deliver a unique and unforgettable dining experience, whether you're hosting a summer barbecue, enjoying a picnic in the park, or simply seeking a quick and satisfying meal.

Let's cook with our recipes!

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

Ingredients

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

SPAGHETTI PASTA SALAD

Spaghetti Pasta Salad image

My family loves this salad as either a main meal or a side dish. We especially enjoy making it during the hot summer months, using fresh ingredients right out of our garden. It looks terrific with all the different colors!

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 15-20 servings.

Number Of Ingredients 11

Ingredients

12 ounces thin spaghetti
1 cup shredded part-skim mozzarella cheese
1/2 cup diced pepperoni
1/2 cup diced fully cooked ham
1/2 cup chopped green pepper
1/2 cup diced tomato
1/2 cup chopped onion
1/2 cup chopped cucumber
1/4 cup sliced ripe olives
1 avocado, peeled and diced, optional
1 bottle (8 ounces) Italian salad dressing

Steps:

In a large saucepan, cook spaghetti according to package directions. Meanwhile in a large salad bowl, add the cheese, pepperoni, ham, green pepper, tomato, onion, cucumber and olives. Add avocado if desired. , Rinse pasta with cold water; drain well. Place on top of salad ingredients. Drizzle with salad dressing: toss lightly to coat. Chill until serving.

Nutrition Facts : Calories 147 calories, Fat 7g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 342mg sodium, Carbohydrate 15g carbohydrate (2g sugars, Fiber 1g fiber), Protein 5g protein.

SPAGHETTI SALAD

Spaghetti Salad image

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

Ingredients

Coarse salt and freshly ground pepper
1/2 pound thin spaghetti
1/2 small red onion, quartered lengthwise and sliced crosswise (about 1/3 cup)
3 tablespoons red wine vinegar
1 tablespoon fresh lemon juice
1/4 teaspoon minced garlic
3 tablespoons extra-virgin olive oil
1/2 teaspoon sugar
1 medium bell pepper, cut into 1/2 inch pieces (about 1 cup)
1/2 English cucumber, seeded and cut into 1/2 inch pieces (about 3/4 cup)
1 pint cherry tomatoes, halved
1/4 cup kalamata olives (about 10), pitted and halved
1 tablespoon capers, rinsed and drained
1/4 cup packed parsley leaves
3 ounces crumbled feta (about 3/4 cup)

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.

Tips:

Cook the pasta al dente: This means that the pasta should be cooked until it is tender but still has a slight bite to it. This will prevent the pasta from becoming mushy when it is mixed with the other ingredients.
Use a variety of vegetables: This will add color, flavor, and texture to the salad. Some good choices include tomatoes, cucumbers, bell peppers, onions, and zucchini.
Be generous with the dressing: The dressing is what brings all of the flavors together, so don't be afraid to use a lot of it. You can always add more dressing later if needed.
Chill the salad before serving: This will help the flavors to meld and will make the salad more refreshing.
Serve the salad with a variety of toppings: This could include grated Parmesan cheese, crumbled bacon, chopped nuts, or fresh herbs. This will allow your guests to customize their salad to their own liking.

Conclusion:

Spaghetti salad is a delicious and versatile dish that can be enjoyed for lunch, dinner, or a potluck. It is easy to make and can be tailored to your own tastes. With a little creativity, you can create a spaghetti salad that is sure to be a hit with everyone.