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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 10 |
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Great summer salad for picnics. Ingredients:
1 lb spaghetti, break in half |
1 pint grape tomatoes, sliced in half, can use cherry tomatoes |
1 cup chopped onion |
1 cucumber, seeded and diced |
1 bell pepper, diced |
2 1/4 ounces sliced black olives, drained |
8 -12 ounces low-fat italian salad dressing, depending on how wet you want it |
2 tablespoons grated parmesan cheese |
1/4 teaspoon celery seed |
1/8 teaspoon garlic powder |
1/4 teaspoon pepper |
1/4 teaspoon dill weed |
salt, to taste |
Directions:
1. Cook spaghetti according to package directions; drain and rinse in cold water until completely cool; drain again.
2. Place cooked, cooled spaghetti into a large bowl; mix in tomatoes, onion, cucumber, bell pepper, and olives.
3. Whisk together salad dressing and seasonings and pour over salad. Toss to coat well.
4. Cover and refrigerate for at least 2 hours before serving.
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