SALAD WITH SPAGHETTI NOODLES RECIPES

Name: Supreme Spaghetti Salad
Prep time: 15 min
Total time: 15 min
Yield: 12 servings.
Ingredients: 1 package (1 pound) spaghetti, broken into 4-inch pieces; 1 bottle (16 ounces) zesty Italian salad dressing; 1 large cucumber, diced; 1 large tomato, seeded and diced; 1-1/2 cups fresh broccoli florets; 2 tablespoons shredded Parmesan cheese; 2 teaspoons Salad Supreme Seasoning

SUPREME SPAGHETTI SALAD RECIPE: HOW TO MAKE IT

Supreme Spaghetti Salad Recipe: How to Make It image

Bottled salad dressing can perk up pasta and fresh vegetables in this swift salad supreme that costs 43¢ a serving. It's a delicious addition to any meal or picnic. —Wendy Byrd, Salem, Virginia

Provided by Taste of Home

Categories Lunch Side Dishes

Total Time 15 minutes

Prep Time 15 minutes

Cook Time 0 minutes

Yield 12 servings.

Number Of Ingredients 7

Ingredients

1 package (1 pound) spaghetti, broken into 4-inch pieces
1 bottle (16 ounces) zesty Italian salad dressing
1 large cucumber, diced
1 large tomato, seeded and diced
1-1/2 cups fresh broccoli florets
2 tablespoons shredded Parmesan cheese
2 teaspoons Salad Supreme Seasoning

Steps:

Cook spaghetti according to package directions. Drain and rinse in cold water. Place spaghetti in a large serving bowl. Add the remaining ingredients; toss to coat. Cover and refrigerate for at least 45 minutes.

Nutrition Facts : Calories 298 calories, FatContent 16g fat (2g saturated fat), CholesterolContent 1mg cholesterol, SodiumContent 695mg sodium, CarbohydrateContent 33g carbohydrate (4g sugars, FiberContent 2g fiber), ProteinContent 6g protein.

CRUNCHY NOODLE SALAD RECIPE | INA GARTEN | FOOD NETWORK

Crunchy Noodle Salad Recipe | Ina Garten | Food Network image

Provided by Ina Garten

Categories main-dish

Total Time 35 minutes

Prep Time 10 minutes

Cook Time 25 minutes

Yield 6 servings

Number Of Ingredients 15

Ingredients

Kosher salt
1/2 pound thin spaghetti
1 pound sugar snap peas
1 cup vegetable oil
1/4 cup rice wine vinegar
1/3 cup soy sauce
3 tablespoons dark sesame oil
1 tablespoon honey
2 garlic cloves, minced
1 teaspoon grated fresh ginger
3 tablespoons toasted white sesame seeds, divided
1/2 cup smooth peanut butter
2 red bell peppers, cored and seeded, and thinly sliced
4 scallions (white and green parts), sliced diagonally
3 tablespoons chopped fresh parsley leaves

Steps:

Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package directions. Drain and set aside.
Meanwhile, bring another large pot of salted water to a boil, add the sugar snap peas, return to a boil, and cook for 3 to 5 minutes, until crisp tender. Lift the sugar snap peas from the water with a slotted spoon and immerse them in a bowl of ice water. Drain.
For the dressing, whisk together the vegetable oil, rice wine vinegar, soy sauce, sesame oil, honey, garlic, ginger, 2 tablespoons sesame seeds and peanut butter in a medium bowl.
Combine the spaghetti, sugar snap peas, peppers and scallions in a large bowl. Pour the dressing over the spaghetti mixture. Add the remaining 1 tablespoon of sesame seeds and the parsley and toss together.

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