Salad and Salad Dressing Recipes

Chilled Spaghetti Salad

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Yield: 12 servings, 1 cup each


  • 1 (16 ounce) package dry spaghetti, uncooked
  • 2 (14.5 ounce) cans diced tomatoes in juice, drained
  • 1 (12 ounce) jar chopped olive salad or tapenade, with red wine vinegar marinade, undrained


  1. Cook pasta according to package directions; drain. Rinse with cold water. Place in large bowl.
  2. Add tomatoes and olive salad; mix lightly.
  3. Refrigerate for 2 hours, or until chilled.
  4. Toss before serving.

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