Rating: 4.5 stars
31 Ratings
  • 5 star values: 22
  • 4 star values: 8
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0

Fresh vegetables and a rich variety of seasonings make this a great springtime or summer dish for a party or a family picnic. I used this recipe to feed over 100 people and it went over fabulously. It also makes a fabulous side dish.

Recipe Summary

Servings:
12
Yield:
12 servings
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Cook spaghetti in a large pot with boiling salted water. Rinse with cool water, drain.

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  • Place grated Parmesan cheese, sesame and poppy seeds, seasoning salt, paprika, garlic powder, black pepper, cayenne pepper, chopped cucumber, onion, red and yellow pepper, tomatoes, and broccoli in a large bowl.

  • To large bowl add cooled pasta. Pour entire bottle of Italian dressing over pasta and vegetables. Mix well.

  • Refrigerate pasta salad for at least 2 hours. Serve.

Nutrition Facts

281 calories; protein 6.8g; carbohydrates 38g; fat 11.9g; cholesterol 0.4mg; sodium 782.1mg. Full Nutrition
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