Spaghetti Salad (Cold)

Name: Spaghetti Salad (Cold) Recipe
Prep time: 20 min
Total time: 20 min
Yield: 10
Ingredients: 8 cups of cooked whole wheat spaghetti pasta; 1.5 cups of chopped/sliced carrots; 0.5 cucumber chopped; 3 large stalks of celery chopped; 1/2 cup of green bell pepper chopped; 1 (16 oz) bottle of Kraft Zesty Fat Free Italian Dressing

Minutes to Prepare: 20

Number of Servings: 10

Ingredients

8 cups of cooked whole wheat spaghetti pasta1.5 cups of chopped/sliced carrots 0.5 cucumber, chopped3 large stalks of celery, chopped1/2 cup of green bell pepper, chopped1 (16 oz) bottle of Kraft Zesty Fat Free Italian Dressing

Directions

1. While cooking the spaghetti in a pot of boiling water, chop up all of your vegetables. You can always add other vegetables that you like or substitute ones that you like for ones that you don't. Have fun experimenting! (Tip: If your spaghetti water starts to boil over, Mom always but a few drops of veggie oil in it and it worked!)

2. After pasta is tender and ready to go, drain the water from it (using a colander), then run cold water over it, stirring it with your hands to make sure all of the noodles are cool. (Tip: Mom almost always let it sit for a few minutes in ice water, too.)

3. Once noodles are cool, stir in prepared (chopped) vegetables, then salt and pepper to taste (not necessary, but some like it that way). Pour in the 16-oz bottle of fat free Italian and stir it up. Best if refridgerated overnight.

Makes about 10 1-cup servings (approximate).

Number of Servings: 10

Recipe submitted by SparkPeople user KIMBERLY.ANN.

Servings Per Recipe: 10

Nutritional Info Amount Per Serving