Spaghetti Salad
Spaghetti Salad
Spaghetti Salad
Spaghetti Salad


Spaghetti Salad

1 lb. box Thin spaghetti
1 tsp. Salt
2 cup diced Fresh tomato
1 diced Cucumber
1/3 cup chopped Onion
1/2 cup diced Green pepper
2 Tbsp. Nature Season
1 lg. and 1 sm. bottle Catalina dressing

Add pasta and salt to a saucepan of boiling water. Cook until tender;
drain and rinse with cold water. Drain again. Put in vegetables in large
bowl. Add salad dressing and nature seasons. Mix well with a large fork.
Refrigerate for 2 hours.

Spaghetti Salad

1 lb. thin spaghetti
1 bell pepper, chopped
1 purple onion, chopped
1/4 lb. mushrooms, sliced
1 pt. cherry tomatoes, halved
1 can black olives, sliced
2 Tbsp. Johnny's salad seasoning
1 (16 oz.) bottle Catalina dressing
Parmesan cheese to taste

Cook spaghetti, drain and rinse. Place cooled spaghetti in serving bowl.
Add all other ingredients and mix well. Marinate in refrigerator
overnight.
Serves 12.



Spaghetti Salad

Use large bowl.
1 (8 oz.) bottle Catalina dressing
1 (8 oz.) bottle Italian dressing
(regular, not zesty)
1 bottle Salad Supreme Seasoning
(made by McCormick)
1 med. tomato, chopped
1 med. green pepper, chopped
1 med. onion, chopped
1 lb. spaghetti, cooked & chilled

Note: Better if made day before serving.



Spaghetti Salad

1 pkg. thin spaghetti
16 oz. bottle Italian dressing
1/2 bottle Catalina dressing
1 1/4 oz. salad seasoning
2 med. cucumbers, chopped fine
1 onion, chopped fine
1 lg. green pepper, chopped fine
3-4 med. tomatoes, chopped fine

Break spaghetti into 2 inch pieces and cook according to directions.
Drain. Add remaining ingredients to spaghetti in a large bowl and mix
(toss). Marinate for 24 hours in refrigerator. Will keep up to 5 days.


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