Spaghetti Salad II

4.7
(24)

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.

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Prep Time:
15 mins
Cook Time:
15 mins
Total Time:
30 mins
Servings:
20
Yield:
20 servings

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

Directions

  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.

  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.

Nutrition Facts (per serving)

204 Calories
10g Fat
24g Carbs
4g Protein
Nutrition Facts
Servings Per Recipe 20
Calories 204
% Daily Value *
Total Fat 10g 13%
Saturated Fat 1g 7%
Cholesterol 0mg 0%
Sodium 656mg 29%
Total Carbohydrate 24g 9%
Dietary Fiber 3g 10%
Total Sugars 3g
Protein 4g
Vitamin C 28mg 139%
Calcium 40mg 3%
Iron 2mg 9%
Potassium 243mg 5%

* 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.