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Nancy's Spaghetti Salad Recipe

Recipe by: Armywife

"A salad that can be served as a meal or a side dish."
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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep20 m
  • Cook10 m
  • Ready In2 h 30 m
  • 1Mix tomatoes, Cheddar cheese, cucumbers, red bell pepper, green bell pepper, red onion, black olives, and Italian seasoning together in a large bowl.
  • 2Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until cooked through but firm to the bite, about 12 minutes. Drain and run under cold water.
  • 3Toss spaghetti with tomato mixture; fold in chicken. Pour salad dressing over salad; toss to coat. Refrigerate until flavors have blended, about 2 hours.
Footnotes
  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
Ingredients
  • 10 servings
  • 467 cals
  • 2 cups chopped tomatoes
  • 1 (8 ounce) package shredded Cheddar cheese
  • 2 cucumbers, chopped
  • 1 cup chopped red bell pepper
  • 1 cup chopped green bell pepper
  • 1 cup chopped red onion
  • 1 (6 ounce) can sliced black olives
  • 1 tablespoon Italian seasoning
  • 1 (16 ounce) package spaghetti
  • 2 cups shredded cooked chicken
  • 1 (16 ounce) bottle Italian-style salad dressing
Nutrition

Amount per serving ( 5 total)

  • Calories:
    467
    23%
  • Fat:
    24.1
    37%
  • Carbs:
    45.7
    15%
  • Protein:
    18
    36%
  • Cholesterol:
    38
    13%

Based on a 2,000 calorie diet

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