Luby's Cafeteria Spaghetti Salad |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 12 |
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A copy cat recipe. I haven't tried this one yet. Although at the 4-H District Speech Supper last year, one lady brought a salad similar to this one, but without the cucumbers in it. A person could change the kind of veggies, and probably half the recipe for your family. Ingredients:
1 lb spaghetti, broken in half |
1 (16 ounce) bottle italian dressing |
1 tablespoon parmesan cheese |
1 tablespoon sesame seeds |
1 tablespoon poppy seed |
2 teaspoons seasoning salt |
1 teaspoon paprika |
1/2 teaspoon garlic powder |
1/2 teaspoon black pepper |
1/2 teaspoon cayenne pepper |
1 medium cucumber, diced |
1 medium red onion, diced |
2 medium tomatoes, diced |
parsley (to garnish) |
Directions:
1. Cook spaghetti according to package directions.
2. Drain, rinse with cold water, and drain well.
3. Transfer to large bowl.
4. In medium bowl, whisk together salad dressing, cheese, seeds, salt, paprika, garlic powder, and peppers until well blended.
5. Stir in cucumber, onion, and tomatoes.
6. Pour over spaghetti and toss lightly to coat evenly.
7. Cover and refrigerate at least 2 hours or up to 24 hours.
8. Garnish with parsley.
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