Cold Summer Spaghetti Salad?

Question

how do make a COLD summer spaghetti salad...what recippe?

Answer 1

I like one that is simple.

Pasta ( I like bowtie)
1 red onion
2 green peppers
2 or 3 tomatoes
Can of sliced olives
and Itialian dressing

Easy! You can also add some fresh cubed mozzarella in it YUM

Answer 2

Break one 16 ounce package long thin spaghetti into short pieces; cook as directed. Rinse and drain. Cover with ice and set aside.
Chop:
2 medium sized fresh tomatoes
1 medium to large bell pepper
1 medium purple or white onion (or 2 bunches green onions, the best)
1 large bottle Wish-Bone Italian or Zesty Italian salad dressing
1 bottle Durkee's or McCormick's Salad Supreme (normally found where spices are located)

Mix all with the already cold spaghetti. (Remove ice.) This is best if made in advance and left in refrigerater overnight. This makes a large amount. Enjoy !!!

Answer 3

Fleischsalat (Meat Salad) This is my families version of Fleischsalat. It is not like what you can buy in German shops under the same name (they just contain bologna, pickles and mayonaise). My dad used to make a huge bucket for the xmas holidays and for me it's still part of xmas, though I'd eat it any other time of the year as well. It is lighter than the standard Fleischsalat. Use more Fleischwurst if you like. 500 g bologna or cervelat or fleischwurst 2 eggs 1 onion 2 large pickles 1 small apple 200 g gouda cheese or edam cheese 5 tablespoons mayonnaise or Miracle Whip 4 servings 1. finely dice all the ingredients and mix with the mayonaise. 2. let sit for 30 minute in the fridge before serving. 3. Can be stored in the fridge for about a week. 4. Serve on bread (pumpernickel).

Answer 4

Spaghetti Salad

Original recipe yield: 15 servings

PREP TIME 30 Min
READY IN 30 Min

12 ounces thin spaghetti
1 cup shredded part-skim mozzarella cheese
1/2 cup diced pepperoni
1/2 cup diced fully cooked ham
1/2 cup chopped green pepper
1/2 cup diced tomato
1/2 cup chopped onion
1/2 cup chopped cucumber
1/4 cup sliced ripe olives
1 avocado, peeled and diced
1 (8 ounce) bottle Italian salad dressing

In a large saucepan, cook spaghetti according to package directions. Meanwhile in a large salad bowl, add the cheese, pepperoni, ham, green pepper, tomato, onion, cucumber and olives. Add avocado if desired.

Rinse pasta with cold water; drain well. Place on top of salad ingredients. Drizzle with salad dressing: toss lightly to coat. Chill until serving.

Answer 5

Here's a couple. I've tired both but like the bottom best

INGREDIENTS
4 ripe tomatoes - peeled and seeded
3 cloves garlic, peeled
1/3 cup chopped fresh basil
1 teaspoon olive oil
1/2 teaspoon white sugar
1 (8 ounce) package uncooked spaghetti
1/2 cup shredded Parmesan cheese
DIRECTIONS
In a blender or food processor, combine tomatoes, garlic, basil, oil and sugar and process until smooth. Cover and refrigerate sauce.
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
Remove sauce from refrigerator and pour over spaghetti. Toss to coat and serve topped with Parmesan cheese.
_______________________________________________

Ingredients
1 - package thin spaghetti (16 ounces), break in half
3 - medium tomatoes, diced
3 - zucchinis, diced
1 - cucumber, diced
1 - green bell pepper, diced
1 - red bell pepper, diced
8 - ounces of Italian salad dressing
2 - tablespoons grated Parmesan cheese
1-1/2 - teaspoons sesame seeds
1-1/2 - teaspoons poppy seeds
1/2 - teaspoon paprika
1/4 - teaspoon celery seed
1/8 - teaspoon garlic powder
Directions
Cook spaghetti according to package directions. Drain and rinse in cold water.
Place in a large mixing bowl and add tomatoes, zucchini, cucumber and peppers.
Combine remaining ingredients in a small mixing bowl.
Pour over salad and toss to coat.
Cover and refrigerate for at least 2 hours.

Answer 6

Want an easy one?

*1 lb. spaghetti, cooked according to package directions, drained and cooled.

*1 bag of frozen mixed stir-fry vegetables, cooked according to package instructions and cooled

*desired amount of sliced mushrooms if you like
*desired amount of chopped onion if you like
*1 (8-10 oz) bottle Italian dressing

Mix all together; refrigerate for at least 1 hour before serving.

Yield: 10 servings or so

NOTE: you can add other things like chopped bell peppers, dried parsley, oregano, basil, etc....if you wish.

Answer 7

Chop up all your favorite vegetables, and cook your spaghetti and drain. let cool and pour over your vegetables, salt and pepper to taste, and pour over prego spaghetti sauce. Or make your own special sauce. Put in refrigerator and ckill. Got some good eating ,serve with french bread spread with butter and garlet salt and toasted in oven.
Queen Bee

Answer 8

ranch bacon salad

1 lb noodles cooked, elbow or shell
1 bottle of ranch dressing
1 lb bag frozen peas/carrots, cooked, drained cooled
1 lb bacon cooked crumbled

mix noodles with ranch to taste, add mayo to make it creamier
add veggies and bacon. toss. chill before serving