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My review
Nancy's Spaghetti Salad
Armywife
"A salad that can be served as a meal or a side dish."
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Ingredients
2 h 30 m servings 467 calsOriginal recipe yields 10 servings (10 serving)
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Directions
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Prep
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Cook
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Ready In
- 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.
Footnotes
- Tip
- Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
Nutrition Facts
Per Serving: 467 calories; 24.1 g fat; 45.7 g carbohydrates; 18 g protein; 38 mg cholesterol; 1038 mg sodium. Full nutrition
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Reviews
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4/20/2013
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...
4/29/2013
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...
6/7/2014
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...
3/13/2014
Awesome! My aunt used to make this when I was a kid & your recipe was spot on. Thank you!!! :)
5/3/2013
Not tried yet but looks mighty good. I might use other pasta instead of spaghetti, perhaps corkscrew type or farfale, or even in a pinch ziti or elbows. Somehow in my mind it might be easier f...