Summer Spaghetti Salad


Classifications: Salads

Qty Measure Ingredient


1 16 oz package thin spaghetti, halved

3 medium tomatoes, diced

3 small zucchini, diced

1 large cucumber, halved, seeded & diced

1 medium green pepper, diced

1 medium sweet red pepper, diced

1 8 oz bottle 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 dash garlic powder

Instructions: Cook spaghetti according to package directions; drain and rinse in cold water. Place in a large bowl; add tomatoes, zucchini, cucumber and peppers. Combine remaining ingredients; pour over salad and toss to coat. Cover and refrigerate for at least 2 hours.



Background: Note: DIABETIC EXCHANGES: One 1-cup serving (prepared with fat-free salad dressing and nonfat Parmesan cheese topping) equals 1-1/2 starch, 1 vegetable; also, 137 calories, 150 mg sodium, trace cholesterol, 27 gm carbohydrate, 5 gm protein, 1 gm fat.

Serves: 16

Food Exchanges: