Spaghetti Salad
- Ready In:
- 6hrs 10mins
- Ingredients:
- 15
- Yields:
-
1 salad
- Serves:
- 8-10
ingredients
- 1 1⁄2 lbs spaghetti, cooked and cooled
- 1 tomatoes, chopped (I use little cherub tomatoes cut in half)
- 1 cucumber, peeled and sliced about 1/4 inch thick then cut the slice into thirds
- 1 green pepper, chopped
- 1 (15 ounce) can garbanzo beans, rinsed and drained well
- 2 celery ribs, sliced (half moon shape)
- 1 (15 ounce) can black olives, sliced (I use half the can but you can use more if you prefer)
- 1 (16 -20 ounce) bottle of your favorite Italian dressing
- 1⁄4 cup soy sauce (I use lite)
- 2 tablespoons vinegar
- 2 tablespoons oil
- 1⁄4 teaspoon ground ginger
- 1⁄2 cup water
- 1 tablespoon sugar
- garlic powder
directions
- Cook spaghetti and rinse under cold water then set aside.
- chop the vegetables and set aside.
- Drain garbanzo beans and add to other vegetables.
- Mix all other ingredients together before adding to spaghetti.
- Refrigerate for at least 6 hours. Best if made the night before and chilled overnight.
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RECIPE SUBMITTED BY
I am married, have three children and two grandchildren. My youngest "oops" baby is just turning 17 and is going to be a senior in high school in the fall.. I love to cook and collect recipes. I get a lot of my good recipes from church potlucks. Since I am now retired and a stay at home mom, I have time to search the RecipeZaar site and try a lot of the recipes. We love living on the coast and would never move back inland!