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    Pasta: Summer Spaghetti Salad


    Source of Recipe


    Unknown

    Recipe Introduction


    Plan ahead....needs to chill for at least 2 hours or can be made the night before
    Exchanges.
    Serves: 16

    1 pkg. (16 oz.) thin spaghetti, halved
    3 medium tomatoes, diced
    3 small zucchini, diced
    1 large cucumber, halved, seeded and diced
    1 medium green pepper, diced
    1 medium sweet red pepper, diced
    1 bottle (8 oz.) fat-free Italian salad dressing
    2 T. grated nonfat Parmesan cheese topping
    1-1/2 tsp. sesame seeds
    1-1/2 tsp. poppy seeds
    1/2 tsp. paprika
    1/4 tsp. celery seed
    1/8 tsp. garlic powder

    Cook spaghetti according to package directions; drain and rinse in cold water. Place in a large bowl; add next 5 ingredients. Combine remaining ingredients; pour over salad and toss to coat. Cover and refrigerate for at least 2 hours.

    One 1-cup serving equals: 137 calories, 150 mg sodium, trace cholesterol, 27 gm carbohydrate, 5 gm protein, 1 gm fat ++++ Exchanges: 1-1/2 starch, 1 vegetable

 

 

 

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