Spaghetti Salad II Recipe

Recipesfull introduces to you: Pasta Salad Recipes. (Spaghetti Salad II Recipe). This is a zesty cold salad that goes well with just about any meal. The proportions can be halved and stays well in the fridge for up to 5 days.

Brief

Prep 15 mins

Cook: 15 mins

Total: 30 mins

Servings: 20

Yield: 20 servings

Spaghetti Salad II Recipe

Ingredients

1 pound spaghetti

1 head fresh broccoli

chopped small

1 head cauliflower

finely chopped

2 large cucumbers

finely chopped

2 (6 ounce) cans black olives

drained and halved

1 (16 ounce) bottle zesty Italian dressing

1 (1 ounce) package ranch dressing mix

1 tablespoon salad seasoning mix

Fugi Salad

Salad

Directions

Step 1

In a large pot of salted boiling water cook spaghetti until al-dente rinse and cool. Add the pasta to a large bowl and mix with the chopped broccoli cauliflower and cucumbers.

Step 2

Add the ranch salad dressing mix and zesty Italian dressing to the spaghetti and vegetables and sprinkle with the Schilling Salad Seasoning ™ . Mix well and add more seasoning to taste. Before serving add the black olives. For added color halved cherry tomatoes may be added.

Nutritional Information

Spaghetti Salad II Recipe

Servings Per Recipe:20

Calories: 203.9

% Daily Value *

Protein: 4.4g 9%

Carbohydrates: 23.6g 8%

Dietary Fiber: 2.7g 11%

Sugars: 3g

Fat: 10.4g 16%

Saturated Fat: 1.3g 6%

Cholesterol: 0.1mg

Vitamin A Iu: 219.6IU 4%

Niacin Equivalents: 2.8mg 22%

Vitamin B6: 0.1mg 8%

Vitamin C: 27.8mg 46%

Folate: 81.6mcg 20%

Calcium: 39.6mg 4%

Iron: 1.7mg 9%

Magnesium: 23.8mg 9%

Potassium: 243.4mg 7%

Sodium: 656.2mg 26%

Thiamin: 0.3mg 27%

Calories From Fat: 93.7

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.