Spaghetti Salad II
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"This is a zesty cold salad that goes well with just about any meal. The proportions can be halved and stays well in the fridge for up to 5 days."
Original recipe yield: 20 servings.
- Prep Time:
- 15 Minutes
- Cook Time:
- 15 Minutes
- Ready In:
- 30 Minutes
- Servings:
- 20
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INGREDIENTS:
- 1 pound spaghetti
- 1 head fresh broccoli, chopped small
- 1 head cauliflower, finely chopped
- 2 large cucumbers, finely chopped
- 2 (6 ounce) cans black olives, drained and halved
- 1 (16 ounce) bottle zesty Italian dressing
- 1 (1 ounce) package ranch dressing mix
- 1 tablespoon salad seasoning mix
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DIRECTIONS:
- In a large pot of salted boiling water, cook spaghetti until al-dente, rinse and cool. Add the pasta to a large bowl and mix with the chopped broccoli, cauliflower and cucumbers.
- Add the ranch salad dressing mix and zesty Italian dressing to the spaghetti and vegetables and sprinkle with the Schilling Salad Seasoning ™ . Mix well and add more seasoning to taste. Before serving add the black olives. For added color halved cherry tomatoes may be added.
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