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"Hunger is the best sauce in the world."--Cervantes

Spaghetti Salad Recipe

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This recipe for Spaghetti Salad is from OUR KITCHENS THEN AND NOW, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 lb Package Regular Size Spaghetti
1 cup ea cubed: tomato, bell pepper (multi colors add a pop of color to salad)
1 cup each chopped:Green onion,celery
Salt and Pepper to taste
1 16 oz Btl of Kraft Catalina classic or Rich and Tangy Salad Dressing
Directions:
Directions:
Cook Spaghetti until it still has a little tooth to it, rinse off starch and chill for at least 1 hr. Add all ingredients to sealable container and toss with dressing until all pasta is coated. Place in refrigerator to chill. The salad should marinate in fridge overnight or longer for best flavor.
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
30 minutes + 24 hours
Personal Notes:
Personal Notes:
Nancy made this salad for all of our camping and fishing trips and we never had any left. I believe we used at least 6 times the recipe, put it into 2 gal zip lock bags. A little sweet a litle tart and great veggie chrispness for testure.

 

 

 

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