Break spaghetti in thirds.
Cook as directed on package. Rinse in cold water.
Chop the following ingredients together: cucumbers, green pepper, purple onion and tomatoes.
Mix spaghetti with vegetables.
Add McCormick's salad seasoning.
Stir well. Add about 8 to 12 ounces Zesty Italian dressing.
Refrigerate overnight.
Good for weeks.
Cook spaghetti according to package directions.
Drain well. Add finely chopped red onion and green pepper.
Add Salad Supreme. Pour zesty Italian dressing over spaghetti and toss well.
Chill before serving.
Break spaghetti noodles in half, then cook according to package directions.
Drain.
Dice all vegetables and add to the cooked spaghetti.
Pour the bottle of Kraft Italian dressing over this mixture.
Add Salad Supreme to taste.
Add Salad Supreme seasoning to spaghetti.
Add dressing mix. Add remaining ingredients.
Chill.
Boil spaghetti according to directions.
Drain and rinse with cold water.
Add all ingredients.
Toss and chill.
Heat vinegar, oil and sugar.
Pour over cooked, drained spaghetti.
Stir in pimentos, green pepper and salad spice. Refrigerate overnight.
Break spaghetti into small pieces, cook and cool.
Mix in chopped vegetables, dressing and salad supreme.
Let marinate in refrigerator for 24 hours.
Pour the Italian dressing over the spaghetti.
Mix. Dice the onion, tomatoes, cucumbers, peppers and celery.
Mix all together. Refrigerate overnight.
Cook, drain, rinse, and drain spaghetti.
Pour the Italian dressing over the noodles and stir well. Set aside.
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 and drain spaghetti.
Add cucumbers, radishes, green peppers and carrots to the spaghetti.
Season to taste with McCormick Salad Supreme.
Pour Italian dressing over spaghetti mixture.
Mix well and chill.
Garnish with small salad tomatoes, halved or quartered.
Mix spaghetti (\"I have found it mixes better if the spaghetti is cut in smaller pieces instead of leaving it long), green pepper, onion, tomato, dressing, salad seasoning, pepperoni and celery and let set overnight or at least several hours before serving.
Mix well again 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.
Cut into small pieces cucumbers, tomatoes and onions. Bring water to a boil and add spaghetti; boil for 5 minutes. Do not let spaghetti get soft; drain and rinse off with cold water. Add cucumbers, tomatoes and scallions (green onions). Then sprinkle McCormick Salad Supreme seasoning until spaghetti starts to get a little red. Mix all through spaghetti. Add Seven Seas Italian Viva dressing. This will take the whole bottle.
Prepare spaghetti noodles as directed on box.
Pour McCormick salad dressing mix over spaghetti noodles.
Let stand 1 hour. Pour Italian dressing over spaghetti, adding peppers, onions, tomatoes and celery.
Cook spaghetti al dente and cool.
Chop all vegetables very fine.
Combine spaghetti and vegetables.
Sprinkle with Salad Supreme by McCormick.
Pour bottle of dressing over all and toss. Chill and serve.
Cook spaghetti and set aside (cool with cold water).
Dice tomato, green pepper, cucumber and onion.
Add to cooled spaghetti.
Add McCormick seasoning and celery seed to 8 ounces Kraft Free Italian dressing.
Pour over spaghetti and vegetable mixture.
Toss to mix.
Chill for several hours.
(You may need to add more dressing before serving.)