Recipe Train

Nicole Frerichs has been making this all-too-easy spaghetti salad recipe since trying it at a family get-together. “It’s so easy to make,” said Frerichs. “It’s perfect to bring to a potluck or serve at a backyard barbecue.”

Spaghetti Salad

1 (1-pound) package spaghetti noodles
1 (24-ounce) bottle Italian dressing
1 bunch green onions, sliced finely
1 green bell pepper, chopped
1 red bell pepper, chopped
1 cucumber, chopped
2 small tomatoes, seeds removed and then chopped
Seasoning (to taste) — Lawry’s Seasoned Pepper, garlic powder, salt.

Cook spaghetti noodles according to package directions. Cool under running water.  
Combine all veggies in large mixing bowl and add cool noodles.
Add enough dressing to coat noodles and adequately mix all ingredients. Reserve some dressing to add to the salad prior to serving, as the noodles will absorb some while chilling. Season salad to taste.
Refrigerate salad prior to serving. For even better flavor, make the night before.

Next stop on the recipe train: Shannon Talich’s Rhubarb Dessert
Chugga chugga chew chew!