Cheddar Spaghetti Vegetable Salad
A scrumptious spaghetti salad made with juicy tomatoes, cheddar cheese and italian salad dressing.
Yield
16 servingsPrep
45 minCook
15 minReady
60 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | pounds |
spaghetti
|
|
| 3 | medium |
tomatoes
diced |
|
| 8 | ounces |
cheddar cheese
shredded |
|
| 2 |
cucumbers
diced |
*
|
|
| 1 | bunch |
scallions, spring or green onions
diced or use one regular onion |
*
|
| 1 | medium |
green bell peppers
chopped |
|
| 6 | ounces |
salad dressing, italian
small bottle or jar |
|
|
ham
chopped (optional) |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 907.2 | g |
spaghetti
|
|
| 3 | medium |
tomatoes
diced |
|
| 231.2 | ml/g |
cheddar cheese
shredded |
|
| 2 | each |
cucumbers
diced |
*
|
| 1 | bunch |
scallions, spring or green onions
diced or use one regular onion |
*
|
| 1 | medium |
green bell peppers
chopped |
|
| 173.4 | ml/g |
salad dressing, italian
small bottle or jar |
|
| 1 | x |
ham
chopped (optional) |
*
|
Directions
Cook spaghetti. Drain, rinse, and cool. Rinse with cold water again and drain well. Add all other ingredients; mix well. Taste and add any salt, pepper, etc. as desired.
Adjust and add more tomatoes, green onions, etc. as needed. In the summertime, add some chopped fresh basil and oregano. Let stand at least 2 hrs. (The longer this stands the better, so this can be easily made and refrigerated the night before.)
Optional:
Add any chopped meat. Chopped ham is the best.
Note:
This recipe makes a lot, but can be easily halved.
