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Rhonda's Confetti Spaghetti Pasta Salad

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"A healthy summer pasta salad."
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1 h servings 461 cals
Original recipe yields 8 servings

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  • Prep

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  1. 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, 9 to 11 minutes. Drain and run under cold water.
  2. Mix tomatoes, onion, cucumber, celery, crabmeat, and tuna in a bowl; add spaghetti. Stir in salad dressing and garlic; season with salt and black pepper. Cover bowl with plastic wrap and refrigerate for flavors to blend, at least 30 minutes.

Nutrition Facts

Per Serving: 461 calories; 17.3 g fat; 59.8 g carbohydrates; 14.9 g protein; 32 mg cholesterol; 846 mg sodium. Full nutrition

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