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.
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.
In a saucepan, cook spaghetti until tender.
Drain and cool. In a large bowl, combine all ingredients and stir.
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 and drain.
Mix with remaining ingredients. Refrigerate overnight.
(This makes a large amount and I would recommend cutting recipe in half unless serving to large crowd.)
Cook spaghetti; drain.
Drain water out of cans of veggies. Mix all ingredients in bowl.
Refrigerate overnight.
This recipe can be substituted with any raw veggies.
Boiled shrimp goes well also.
ork in pan.
Make salad; Line crispy tortillas with romaine
In medium saucepan, combine all ingredients except spaghetti. Bring to a boil.
Reduce heat; simmer 15 to 20 minutes, until thickened, stirring occasionally.
In large bowl, combine all ingredients except salad dressing. After all ingredients are mixed and tossed, add half bottle dressing and toss.
Chill.
Just before serving, add remaining dressing and mix.
Recipe makes 8 servings.
Ultra low-fat.
Cook spaghetti as directed.
Cut up tomatoes, cucumbers and bell pepper.
Add to spaghetti; add dressing.
Mix well and refrigerate before serving.
Serves 15 or more.
To serve less, use 1/2 the recipe.
Mix all ingredients together.
Refrigerate overnight.
Toss before serving.
Recipe can easily be doubled.
Can use 1/2 fat free dressing, 1/2 regular dressing if desired.
Mix all ingredients together. This recipe can be doubled. Tastes even better if made a day in advance.
Mix spaghetti and dressings; set in refrigerator overnight. Then add remaining ingredients.
Let stand one hour before putting in refrigerator.
Vegetables should be dry and added a short time before eating to be crunchy.
I usually make half of the recipe.
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.
Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until cooked through but firm to the bite, about 12 minutes. Drain and rinse in cold water.
Place spaghetti into a large salad bowl and toss with red onion, red bell pepper, cucumber, tomato, Italian salad dressing, salad dressing mix, and salt. Chill before serving; salad is better the longer it chills.
prepare spaghetti according to pkg directions; drain and cool -- place in a large serving bowl.add remaining ingredients.
mix well.refrigerate until chilled -- .
Cook spaghetti until tender, but firm.
While cooking, cut up vegetables.
When cooked spaghetti is done, drain and then run under cold water for several minutes so spaghetti is cold.
Drain again.
Place in large bowl.
Add vegetables and dressing after mixing well and add Salad Supreme.