Tuesday, October 15, 2019
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| Nancy's Spaghetti Salad |
"A salad that may be served as a meal or a facet dish."
Ingredients :
- 2 cups chopped tomatoes
- 1 (8 ounce) package shredded Cheddar cheese
- 2 cucumbers, chopped
- 1 cup chopped red bell pepper
- 1 cup chopped green bell pepper
- 1 cup chopped red onion
- 1 (6 ounce) can sliced black olives
- 1 tablespoon Italian seasoning
- 1 (16 ounce) bundle spaghetti
- 2 cups shredded cooked chook
- 1 (sixteen ounce) bottle Italian-fashion salad dressing
Instructions :
| Prep : 20M | Cook : 10M | Ready in : 2H30M |
|---|
- Mix tomatoes, Cheddar cheese, cucumbers, red bell pepper, inexperienced bell pepper, red onion, black olives, and Italian seasoning collectively in a massive bowl.
- Bring a large pot of lightly salted water to a boil. Cook spaghetti within the boiling water, stirring now and again until cooked thru however company to the chew, approximately 12 mins. Drain and run beneath bloodless water.
- Toss spaghetti with tomato combination; fold in chicken. Pour salad dressing over salad; toss to coat. Refrigerate till flavors have blended, about 2 hours.
Notes :
- Reynolds® Aluminum foil can be used to preserve meals wet, prepare dinner it flippantly, and make smooth-up easier.
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