ater to a boil. Cook spaghetti in the boiling water, stirring
Cook spaghetti in boiling water (salted) for 10 minutes. Drain spaghetti and run cold water over it to cool.
Place spaghetti in a large serving bowl. Add cucumber, tomatoes and onions.
Add entire bottle of Salad Supreme and salad dressing. Toss until thoroughly mixed. Serve chilled.
Serves many!
Can be doubled.
For the chickpea salad, place the chickpeas in a large bowl of cold water
Cook spaghetti according to directions.
Rinse with cold water and drain.
Add all ingredients.
May sprinkle top with chopped parsley before serving.
Chill several hours or overnight.
Serve cold.
Makes enough for 8 to 10 people as a side dish.
Great for picnic dish to pass.
Cook the spaghetti until done; drain, rinse and let set until cold.
Add remaining ingredients and stir.
Refrigerate for 1 hour.
Cook spaghetti according to package directions.
Drain and run cold water over it.
Drain cold spaghetti well.
Toss all ingredients (except the Italian dressing and the salad seasoning) together.
Pour Italian dressing and salad seasoning on mixture. Sprinkle with some Parmesan cheese.
Toss all together.
Chill in refrigerator overnight.
Boil spaghetti noodles for 8 or 9 minutes; drain; and rinse with cold water. Place noodles in a bowl.
Add all ingredients to drained cold spaghetti, adding more or less salad dressing to taste. (Want it sweeter? Add more Catalina and less Italian dressing.).
Cook noodles according to box directions. Rinse and chill. Dice tomatoes, cucumbers and onion. Combine the spaghetti, which can be cut into smaller pieces, with the tomatoes, cucumbers and onion. Add the seasoning salt and mix well until all ingredients are coated.
Pour the Italian dressing over combined ingredients. Mix together. Chill.
Delicious for summer with hamburger, chicken, steak, etc.
Cook spaghetti to desired doneness as directed on package. Drain.
Rinse with cold water.
Allow to drain well.
Brown ground beef and season to taste with oregano and black pepper.
Drain in colander to get all grease out.
In a large bowl, combine spaghetti, beef and all vegetables.
Sprinkle Salad Supreme over this mixture and add dressing last, tossing to cover all ingredients well.
Cover and refrigerate to blend flavors.
Makes 8 servings.
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and place in a serving bowl.
Pour the salad dressing and vinegar over the noodles, and mix well. Add the onion, pepperoni, mushrooms, tomatoes, olives, seasoning mix, and parmesan cheese and stir until well combined. Serve at room temperature, or cover and refrigerate for several hours, or overnight.
oat in marinade. Cover; refrigerate for 3 hours or overnight.
Break spaghetti into pieces and cook in salted boiling water until done al dente, 5 to 10 minutes.
Rinse in cold water and drain well.
Combine with celery, onion, pepper, mushrooms, mayonnaise, lemon juice, salt and pepper to taste.
Chill overnight.
At serving time, garnish with olives, pepper rings and a goodly amount of chopped fresh parsley.
This salad keeps very well for several days.
as to sit for at least 15 minutes for the flavours to
b>cold water and bring to a boil on high heat. Boil for
Cook spaghetti for 10 minutes; drain.
Add Salad Supreme. Toss.
Add salad dressing; toss.
Add vegetables; toss lightly. Refrigerate 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 until done.
Rinse with cold water until cool. Cut up vegetables in large bowl.
Add cold spaghetti; mix together.
Add salad seasoning; mix well.
Pour in dressing.
Stir until all is mixed.
Keep in refrigerator until served.
Cook spaghetti until done.
Drain in colander and rinse with cold water.
Mix vegetables together well in a large bowl.
Add spaghetti; mix well.
Chill and serve very cold.
Cover and refrigerate for 2 hours.
For the orzo salad, cook orzo
Marinate green pepper, red onion and celery in salad seasoning and salad dressing overnight.
Cook spaghetti in salted water with oil; rinse in cold water.
Toss with marinade.
Garnish with avocado, artichoke hearts and olives.