Ingredients2 h 30 m servings 467 cals
- Mix tomatoes, Cheddar cheese, cucumbers, red bell pepper, green bell pepper, red onion, black olives, and Italian seasoning together in a large bowl.
- Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until cooked through but firm to the bite, about 12 minutes. Drain and run under cold water.
- Toss spaghetti with tomato mixture; fold in chicken. Pour salad dressing over salad; toss to coat. Refrigerate until flavors have blended, about 2 hours.
- Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
Per Serving: 467 calories; 24.1 g fat; 45.7 g carbohydrates; 18 g protein; 38 mg cholesterol; 1038 mg sodium. Full nutrition
ReviewsRead all reviews 5
This is one of my favorite summer salads. To vary it up, sometimes I will substitute pepperoni in place of the chicken and use half prepared ranch dressing for half of the italian dressing. This...
I loved this salad! It was very flavorful and I loved the combination of veggies. My family is not crazy about italian dressing so I only used only about a 1/2 cup instead of the whole bottle a...
I halved the recipe, still made a ton. I used grape tomatoes, spring onions, added celery, and fetti noodles. left out the Italian seasoning and used much less Italian seasoning dressing, also s...
Awesome! My aunt used to make this when I was a kid & your recipe was spot on. Thank you!!! :)