I’m not sure that Cold Spaghetti Salad is a real thing… what I mean is, I’ve never seen it anywhere besides my mom’s dinner table so I can’t be sure. What I can be sure of, is that whenever mom made this (most often as a side dish during summer barbecues) there was never any leftover afterwards because it was such a crowd pleaser. It’s incredibly simple to make since it uses bottled dressings and seasonings and you can basically throw any fresh vegetable known to man in the mix and it’ll still be great!
Cold Spaghetti Salad
Vegetarian Cold Spaghetti Salad makes a great side dish for a summer barbecue!
Ingredients
- 1 Package of Spaghetti Noodles
- 1 1/2 Cups of Zesty Italian Dressing
- 2 Tbls of McCormick’s Salad Supreme
- 1 Green Bell Pepper – Chopped
- 1 Small Can of Sliced Black Olives
- 2 Whole Carrots – Shredded
- 1 Cup of Cherry Tomatoes
- – Other veggies I’ve used: Broccoli Artichoke, Red Onion, Cucumber
Instructions
- – Boil spaghetti noodles until al dente, drain and rinse with cold water (otherwise they will continue to cook and you don’t want them mushy)
- – Next, toss the noodles with the italian dressing (if you wait to do this the noodles will stick together)
- – Next mix the noodles with the fresh veggies. Mix in the seasoning. Store in the fridge until you’re ready to serve cold.
