I don't call it "spaghetti salad"...but rather pasta salad and I usually make it with fusilli or penne or radiatore. I use lots of veggies like red and green peppers, sweet onion, celery, cukes, zucchinni, broccoli maybe radishes, maybe olives maybe cabbage a sweet and sour dressing with lots of grated cheddar and often surimi crab.
Then there's another with mastacioli....haven't thought of that in years...
Back in the day every restaurant you went into had that on the salad bar or as a side for a sandwich plate.
Wonder where that recipe is?
If either of these is what you are wanting....say the word.
Linda c

The McCormick Salad Supreme and Italian Dressing is one of my favorites, although I rarely make it with spaghetti and only followed the recipe the first time I made it when I got it from my sister-in-law years ago (too much dressing for my taste). I like to taste the dressing, not drown in it.

Any pasta you'd like will do, as Linda pointed out. I also use only a tiny amount of pasta and a large amount of veggies (a good way to clean out the crisper drawer). Otherwise the recipe is all pasta and little else and I don't need the carb load since 1/4 c. of pasta is a serving. I love this salad too much to restrict myself to a small amount.

I sometimes add some cubed Cheddar cheese (1/4- inch cubes) and/or black beans and I've got a meal with the second round of the leftover salad, to make it a little different. I'll serve it on a bed of greens if there's some that needs using up in the refrigerator. Fresh chives instead of onions works well, and I might toss in a handful of chopped parsley. Depends on what the garden is producing at the time and what is hidden in the crisper drawer.....

I've even made this recipe with cooked wheat berries instead of pasta.

I guess the bottom line is it's all about the Salad Supreme and the Italian Dressing - everything else is secondary. ;-)

-Grainlady

I have made the Pioneer Woman's recipe for Asian Noodle Salad and it is excellent. Don't know if it is what you are looking for, but it's good and makes alot. I only make it when I am having a big crowd.

â SALAD INGREDIENTS:
â 1 package Linguine Noodles, Cooked, Rinsed, And Cooled
â ý heads Sliced Napa Cabbage, Or More To Taste
â ý heads Sliced Purple Cabbage, Or More To Taste
â ý bags Baby Spinach, Or More To Taste
â 1 whole Red Bell Pepper, Sliced Thin
â 1 whole Yellow Bell Pepper, Sliced Thin
â 1 whole Orange Bell Pepper, Thinly Sliced
â 1 bag Bean Sprouts (also Called Mung Bean Sprouts)
â Chopped Cilantro, Up To 1 Bunch, To Taste
â 3 whole Scallions, Sliced
â 3 whole Cucumbers Peeled And Sliced
â 1 can (about 10 Oz.) Whole Cashews, Lightly Toasted In Skillet
â _____
â FOR THE DRESSING:
â 1 whole Lime, Juiced
â 8 Tablespoons Olive Oil
â 8 Tablespoons Soy Sauce
â 2 Tablespoons (up To 3 Tablespoons) Sesame Oil
��" cups Brown Sugar
â 3 Tablespoons Fresh Ginger Chopped
â 2 cloves Garlic Chopped
â 2 whole Hot Peppers Or Jalapenos, Chopped
â Chopped Cilantro
Preparation Instructions
Mix salad ingredients together. Whisk dressing ingredients together and pour over salad. Mix with tongs or hands and serve on a platter.

Note: dressing keeps for up to three days before serving, without cilantro.

lindac, yes, please post your pasta salad.

grainlady, thanks for the ingredient ideas!

trixietx, thanks also for your recipe. I like all the vegetables.

Please clarify how much brown sugar. I see a lot of gibberish symbols throughout the entire recipe. I can figure the others out, but not the brown sugar.

My recipe for pasta salad is about Whole things, not cups of things...I hate having half a pepper left from cutting up 1/2 cup green pepper....so...
1 small sweet onion, like Vidalia or Maui cut in 1/4 inch slices and then cut in uniform pieces
1 small pepper cut in pieces the same size as the onion..red or green...or if you are doubling the recipe, one of each.
3 roma tomatoes, cut into pieces the same size as the onion and pepper....and drained well
1 medium carrot cut into pennies about 1/8 inch thick
1 stalk of broccoli, peel the stems and cut into pennies like the carrots.....then blanch both the broccoli stems and the carrots in boiling water for 3 minutes and chill with cold water.
1 small handful of snow peas, de-stringed and cut into inch pieces.
Toss all with enough dressing to coat;
Dressing:
2 T dijon mustard
2 T honey
2 cloves of garlic, crushed
1/3 cup rice vinegar....or half rice vinegar and half cider vinegar
2/3 cup fruity olive oil
1/2 tsp dry oregano
Whisk together

After adding the dressing to the veggies, set aside and cook a 12 oz package of the pasta of your choice, fusilli, shells, elbows, radiatore, penne....whatever.
Drain the pasta well and add to the veggies, adding more dressing to coat.
Add surimi crab...I usually add one small package for that amount, and if it's to be the main course, I add some thawed, frozen shrimp.
Then add 4 oz of sharp chedder,shredded and 1/4 cup of grated parmesan.
Mix and taste for salt ( the surimi and the cheese are salty....so may not need much) and chill for at least an hour....add more dressing if it needs it to coat all.

I am going to have to dig for that mastaciolli recipe....about all I remember was it was yellow...maybe it had tumeric in it? and lots of oregano and bits of cucumber.....and that it made a lot!

This one doesn't use Spaghetti specifically, but is very tasty:

CHICKEN TORTELLINI SALAD

1 20 Ounce Package Cheese Tortellini, cooked according to package directions
1 Cup Sour Cream
1 Cup Mayonnaise
1 1 Ounce package Ranch Salad Dressing Mix
2 Cups Chopped Cooked Chicken
1 12 Ounce Jar Roasted Red Peppers, drained
6 Scallions, thinly sliced
one quarter Cup Basil, Chiffonaded

In a large bowl, combine the Sour cream, Mayonnaise and Ranch Dressing Mix, mix well. Add the Tortellini, Chicken, Roasted Peppers, Scallions and Basil, toss to combine. Cover and chill until ready to serve. You may need to thin with a bit of Milk before serving.

Steve

Linda and Steve, thank you both for your recipes. Both sound delicious!

Trixietx-Karen C - please do clarify the amount of brown sugar. I can read most of the rest of the ingredients but not the brown sugar.

It is supposed to get hot and humid this week in Minnesota - finally! I would like to make your salad for my donation to the tornado clean up in Minneapolis.

What is your gestimate for servings for one batch as you have listed it? It would seem like it would serve at least 40 people as a side dish.

Teresa

Trixietx-Karen,

I made the Asian Salad last night and am taking it to the tornado clean up lunch today. It is fantastic!

My friend that has a catering business lent me some hot/cold boxes and 6" deep hotel pans. I've got 3 huge pans full and more in my fridge. I multiplied the recipe by 5!

Thanks for the recipe. I'm sure the volunteers will love it!

Teresa

When I think of spaghetti salad, here is what I do.....
The recipe is just really a guide. I usually add more Parmesan, sometimes I leave out the seeds and cayenne but usually add....sliced pepperoni.

Spaghetti Salad

1 pound spaghetti, broken in half
1 bottle (16oz) Italian dressing
1 tablespoon grated Parmesan cheese
1 tablespoon sesame seeds
1 tablespoon poppy seeds
2 teaspoons seasoned salt
1 teaspoon paprika
1/2 teaspoon garlic powder
1/2 teaspoon black pepper
1/2 teaspoon cayenne pepper
1 medium cucumber, diced
1 medium red onion, diced
2 medium tomatoes, diced
Parsley sprigs

1. Cook spaghetti according to package directions. Drain, rinse with cold
water, and drain well. Transfer to large bowl.

2. In medium bowl, whisk together salad dressing, cheese, seeds, salt, paprika, garlic powder, and peppers until well blended. Stir in cucumber and onion. Pour over spaghetti and toss lightly to coat evenly. Cover and refrigerate at least 2 hours or up to 24 hours. Garnish with tomatoes and parsley.

12 servings.

Nancy

It is supposed to be 1/3 c. brown sugar.

Teresa, I'm sure those cleaning up will love the salad. That is very thoughtful of you!

I copied this recipe from the PW's website, I don't know why all the gibberish, sorry.

I love the pasta Orzo for salads. Great cold summer salad is one of our favorites during the hot months of our year. I just cook the Orzo occording to the directions on the package. Then I add frozen/thawed peas, grape tomatoes (cut in half), black olives (cut in half), hearts of palm, artichoke hearts (cut in half), feta cheese, Red wine vinegar,parsley, red onion, EVOO, salt and pepper to taste. Sometimes I add about 1/2 cup of italian dressing. Really you could turn this into anything that you would like salad. Meditaranian, Greek, Cajun (with shrimp and red pepper), I guess the list could go on and on.

wizardnm & riverrat, thank you for the recipes. Going shopping tomorrow and stocking up as I want to try all of these recipes! :)