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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 199.2
  • Total Fat: 2.4 g
  • Cholesterol: 0.0 mg
  • Sodium: 1,088.3 mg
  • Total Carbs: 37.2 g
  • Dietary Fiber: 4.6 g
  • Protein: 6.1 g

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Luby's Cafeteria Spaghetti Salad (created at home from American's Most Want Recipes)

Submitted by: KASSIANDORA

Introduction

A Zesty cold salad of spaghetti, cucumber, red onion and tomatoes with an Italian Dressing.

Deviations from actual recipe

The recipe called for Italian vinaigrette but we had light Italian dressing instead. We also used whole wheat spaghetti. The original recipe calls for 1 T of poppy seeds but we didn't have poppy seeds so we used 2 T of sesame seeds.

We also skipped the fresh parsley sprigs for garnish.
A Zesty cold salad of spaghetti, cucumber, red onion and tomatoes with an Italian Dressing.

Deviations from actual recipe

The recipe called for Italian vinaigrette but we had light Italian dressing instead. We also used whole wheat spaghetti. The original recipe calls for 1 T of poppy seeds but we didn't have poppy seeds so we used 2 T of sesame seeds.

We also skipped the fresh parsley sprigs for garnish.

Number of Servings: 10

Ingredients

    1 13oz box whole wheat spaghetti

    1 16 oz bottle Kraft Free Zesty Italian fat free dressing
    1 T grated paresan cheese
    2 T sesame seeds
    2 t seasoned salt
    1 t paprika
    0.5 t garlic powder
    0.5 t black pepper
    0.5 t cayenne pepper
    1 medium cucumber, diced
    1 medium red onion, diced
    2 medium tomatoes, diced

Directions

Cook the spaghetti according to the package directions. Drain rinse with cold water, and drain again well. Transfer to a large bowl.

In a separate bowl, whisk together the Italian dressing, cheese, sesame seeds, seasoned salt, paprika, garlic powder, and black and cayenne peppers until well blended.

Stir in the cucumber and onions

Pour the mixture over the spaghetti and toss lightly to coat evenly.

Cover and refrigerate for at least 2 hours or up to 24 hours then serve cold.

Number of Servings: 10

Recipe submitted by SparkPeople user KASSIANDORA.






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