Gluten Free Spaghetti Salad with Italian Dressing
This zesty spaghetti salad is great when you make it, but even better the next day, making it the perfect contribution to a potluck BBQ or picnic. I like it traditional style, but if you want to make it a main course salad, you could always add grilled chicken breast, chickpeas, or slivered salami (or all three).
Ingredients
- 1 pound spaghetti noodles I used Pamela's Gluten-Free Spaghetti
- 1 16 oz bottle of Kraft brand Zesty Italian Salad Dressing
- 1 hothouse cucumber cut into small triangles
- 1 red bell pepper diced
- 1 pint cherry tomatoes halved
- ¼ cup diced red onion about half a small onion
- 1, 6.5 ounce can of sliced California olives drained
- 2 tablespoons McCormick Salad Supreme seasoning
Instructions
- Break the pasta in half and boil according to package directions. Drain pasta and place in a large bowl. Immediately pour over the dressing and cool pasta to room temperature.
- When pasta has cooled, add the cucumber, bell pepper, cherry tomatoes, red onion, and sliced olives and toss to combine.
- Add the Salad Supreme seasoning and toss again. Top with additional seasoning and refrigerate until cold, at least one hour.
Notes
The top secret ingredients, and these are NON NEGOTIABLE, are Kraft brand Zesty Italian Salad Dressing, and McCormick Salad Supreme seasoning. Without them, this spaghetti salad just doesn't taste the same!
Nutrition
Serving: 1portionCalories: 270kcalCarbohydrates: 48gProtein: 9gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 321mgPotassium: 357mgFiber: 4gSugar: 4gVitamin A: 887IUVitamin C: 34mgCalcium: 41mgIron: 1mg
Tried this recipe?Let us know how it was!