Many years ago, at a family reunion, my Great Aunt served a spaghetti salad. This was long before pasta salads were so popular. I just loved it and went home and recreated it. I’m pretty sure mine is not exactly like hers was, but it is a family favorite and I’m always asked to bring it to pot lucks. Since I never measure, these amounts are an estimate so you may need to adjust a bit.
Spaghetti – cooked al dente and rinsed with cold water, drain well
1 large tomato – chopped
1 small onion – finely chopped
1 cucumber (or 1/2 an English cucumber) – chopped
1 large bottle Fat Free Italian Dressing
1 package Good Seasons Italian Dressing mix
Mix the vegies in with the spaghetti. Pour in the Italian Dressing and sprinkle half the dried Good Season mix, combine well. Depending on how much spaghetti you may need to add more fat free Italian dressing.
Let set in the refrigerator for a few hours before serving.
I prefer using the fat free salad dressing because it doesn’t separate like regular Italian dressing does. This salad would also be good with celery or bell peppers added to it as well. If I do not have the good seasons dry mix I will use Season All, but the dressing mix gives a lot more flavor.