Cook the spaghetti; set aside. Chop the onion, slice cucumbers and dice tomatoes; mix together. Add spaghetti, Salad Supreme and 1 bottle Italian dressing.
Dice tomatoes, peppers and cucumbers.
Mix with cooked spaghetti, Salad Supreme and Italian dressing.
Marinate overnight.
Dressing will go to the bottom so mix well before serving.
The day before making the spaghetti salad, put the Salad Seasons into the Zesty Italian dressing.
Let this set overnight.
Cook spaghetti; drain and rinse in cold water.
Mix all of the ingredients together.
Chill for 30 minutes.
Optional:
Use fat-free dressing for a fat-free spaghetti salad.
Cook spaghetti and let it cool off.
Add all vegetables and spices.
Stir in celery soup and if too stiff add small amount of mayonnaise.
Cook spaghetti; drain and rinse in cold water.
In large bowl mix spaghetti, bell pepper, red onion, cucumber and tomato.
In large cup, combine vinegar, oil and salad seasoning.
Stir well and pour over spaghetti mixture.
Refrigerate, stirring every few hours.
Best if made a day early so all ingredients marinate.
Cook spaghetti.
Dice vegetables together.
After spaghetti is cooked and cooled, add vegetables, salad seasonings and Italian dressing.
Mix.
If making for next day, wait and add tomatoes that day.
Put seasoning mix, chopped cucumbers, tomatoes and salad dressing in large bowl and mix.
Cook spaghetti noodles, drain and rinse with cold water.
Combine noodles with ingredients in bowl and let sit overnight.
Cook spaghetti and salt according to directions; do not overcook.
Drain well.
Add all other ingredients.
Chill.
Best if allowed to marinate for several hours or overnight.
Spaghetti will \"swell up.\"
Cook spaghetti until done.
Rinse with cold water.
Mix with veggies and dressing.
Sprinkle with 2 tablespoons of Salad Supreme.
Best if refrigerated overnight.
Cook spaghetti, drain and rinse 3 times.
Combine all ingredients in large bowl.
Best made 1 day ahead.
Mix vegetables and dressing together.
Add spaghetti and Salad Supreme spice.
Cover and refrigerate.
Cook and drain spaghetti as directed on package.
Add finely chopped vegetables.
Add salad dressing, mixed as directed on package, and salad seasoning.
Chill, overnight is best.
Cook and drain the spaghetti.
Add the McCormick Salad Supreme seasoning and the Robusto dressing.
Toss with the cut up cucumber, tomato, green pepper and celery.
Best made the night before.
In a saucepan, cook spaghetti until tender.
Drain and cool. In a large bowl, combine all ingredients and stir.
Cook spaghetti.
Drain, rinse and cool.
Mix all ingredients together in a large bowl and cover tightly.
Best to make a day or 2 before serving.
Mix occasionally.
Serves 8 to 10.
Cook spaghetti until done. Drain. Add all ingredients except dressing. Add it just before serving.
Boil noodles and drain.
Toss with Italian dressing.
Chop tomato, cucumber and green pepper.
Mix all ingredients together. Best if refrigerated for a few hours before serving.
Break spaghetti and cook in boiling salted water until tender. Drain and blanch with cold water.
Toss with remaining ingredients, except tomatoes, and marinate overnight.
Add tomatoes just before serving.
This will keep in the refrigerator up to one week.
Cook spaghetti; put in large bowl and add all ingredients. Toss. Refrigerate overnight or all day.