Spaghetti Salad Recipe

1/2 pound leftover spaghetti noodles
12 cherry or grape tomatoes, halved
1 bottles Zesty Italian salad dressing
2 cucumbers, chopped
1 small onion, chopped

In a large bowl mix all of the ingredients except the salad dressing. Add trhe salad dressing to taste, it will not take the whole bottle. Chill for 8 hours or overnight, tossing the salad every so often.
If the salad looks dry, you may add more dressing. Serve cold.

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Spaghetti Salad Recipe

1 (12 oz) pkg. spaghetti, broken into thirds
1 (8oz.) bottle Italian salad dressing
1 (4oz.) can mushrooms, drained
1 medium-size cucumber, peeled and chopped
3/4 cup diced green pepper
3-4 medium tomatoes, diced
1/4 cup diced onion
1/2 cup chopped celery
1/2 cup salad dressing

Cook and drain spaghetti. Mix other ingredients thoroughly. Pour over spaghetti and mix well. Put in a large bowl with lid. Refrigerate. Can be made a couple of days before serving

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Summer Spaghetti Salad Recipe

5 ripe tomatoes, peeled, seeded and coarsely chopped
1 C. fresh basil leaves, coarsely chopped
1 - 3 large cloves garlic, pressed
2 T. salt
3 - 4 T. olive oil
16 oz. thin spaghetti

salt and pepper
Bring a large pot of water to a boil.
Cut the mozzarella into small cubes and set aside in a small bowl. Combine the tomatoes, basil and garlic in another bowl.

When the water is boiling hard, add 2 T. salt and the oil. Add the spaghetti and cook just until it is al dente. Do not overcook. Quickly drain the spaghetti and return it at once to the warm pot.

Immediately stir in the mozzarella; the heat of the pasta will melt it slightly. Stir in the contents of the other bowl. Season to taste with salt and pepper. Transfer to a serving bowl and serve at room temperature.

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Spaghetti Salad Recipe
here:parentingteens.about.com/od/recipes/r/kids_recipes127.htm

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Simple, pretty and delicious. Pasta, shrimp, celery, onion and peas, all tossed in a creamy ranch dressing.