Summer Spaghetti Salad (282) printable version Comments 65 - TopicsExpress

Summer Spaghetti Salad (282) printable version Comments 65 comments Add a comment add a comment This attractive, fresh-tasting salad can conveniently be made the night before. The recipe yields a big bowl! Prep: 20 min. + chilling Yield: 16 Servings Ingredients 1 package (16 ounces) thin spaghetti, halved 3 medium tomatoes, diced 3 small zucchini, diced 1 large cucumber, halved, seeded and diced 1 medium green pepper, diced 1 medium sweet red pepper, diced 1 bottle (8 ounces) Italian salad dressing 2 tablespoons grated parmesan cheese 1-1/2 teaspoons sesame seeds 1-1/2 teaspoons poppy seeds 1/2 teaspoon paprika 1/4 teaspoon celery seed 1/8 teaspoon garlic powder Directions Cook spaghetti according to package directions; drain and rinse in cold water. Place in a large bowl; add tomatoes, zucchini, cucumber and peppers. Combine remaining ingredients; pour over salad and toss to coat. Cover and refrigerate for at least 2 hours. Yield: 16 servings. Nutritional Analysis: One 1-cup serving (prepared with fat-free salad dressing and nonfat Parmesan cheese topping) equals 137 calories, 150 mg sodium, trace cholesterol, 27 gm carbohydrate, 5 gm protein, 1 gm fat. Diabetic Exchanges: 1-1/2 starch, 1 vegetable.