Five Foot Foodie

taking control of the cookbook chaos

Spaghetti Salad

  • 1 lb box of spaghetti
  • 16 oz bottle Kraft light zesty Italian salad dressing
  • 1 envelope Hidden Valley Ranch salad dressing and seasoning mix (dry)
  • 1 can large or jumbo black olives, sliced
  • assorted fresh vegetables, diced into bite-size pieces (I prefer broccoli florets, cauliflower florets, green pepper, cucumber, grape tomatoes)

Cook the spaghetti according to directions on the package.  Drain and rinse with cold water.  Put the spaghetti in a large bowl and pour the entire bottle of Italian dressing over it.  Mix well, then sprinkle the envelope of ranch mix over it and stir well again.  Add desired vegetables and black olives and stir well so everything is coated with the dressing mixture.  Refrigerate until ready to serve.  Before serving, stir well again as the extra Italian dressing tends to sit in the bottom of the bowl.

posted under Salads

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