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Spaghetti Salad II Recipe

Recipe by: DHERDEBU

"This is a zesty cold salad that goes well with just about any meal. The proportions can be halved and stays well in the fridge for up to 5 days."
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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep15 m
  • Cook15 m
  • Ready In30 m
  • 1In a large pot of salted boiling water, cook spaghetti until al-dente, rinse and cool. Add the pasta to a large bowl and mix with the chopped broccoli, cauliflower and cucumbers.
  • 2Add the ranch salad dressing mix and zesty Italian dressing to the spaghetti and vegetables and sprinkle with the Schilling Salad Seasoning (TM) . Mix well and add more seasoning to taste. Before serving add the black olives. For added color halved cherry tomatoes may be added.
Ingredients
  • 20 servings
  • 204 cals
  • 1 pound spaghetti
  • 1 head fresh broccoli, chopped small
  • 1 head cauliflower, finely chopped
  • 2 large cucumbers, finely chopped
  • 2 (6 ounce) cans black olives, drained and halved
  • 1 (16 ounce) bottle zesty Italian dressing
  • 1 (1 ounce) package ranch dressing mix
  • 1 tablespoon salad seasoning mix
Nutrition

Amount per serving ( 5 total)

  • Calories:
    204
    10%
  • Fat:
    10.4
    16%
  • Carbs:
    23.6
    8%
  • Protein:
    4.4
    9%
  • Cholesterol:
    < 1
    < 1%

Based on a 2,000 calorie diet

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