Recipe By Armywife
Rating
Published Apr 2nd
Prep 20m Cook 10m Additional 2h Ready In 2h 30m
Servings 10 serving Calories 467.5

A salad that can be served as a meal or a side dish.

Recipe 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) package spaghetti
  • 2 cups shredded cooked chicken
  • 1 (16 ounce) bottle Italian-style salad dressing

Cooking Directions

  1. 1 Mix tomatoes, Cheddar cheese, cucumbers, red bell pepper, green bell pepper, red onion, black olives, and Italian seasoning together in a large bowl.
  2. 2 Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until cooked through but firm to the bite, about 12 minutes. Drain and run under cold water.
  3. 3 Toss spaghetti with tomato mixture; fold in chicken. Pour salad dressing over salad; toss to coat. Refrigerate until flavors have blended, about 2 hours.

Nutrition Facts

  • Calories 467.5
  • Carbohydrate 45.7 g
  • Cholesterol 37.6 mg
  • Fat 24.1 g
  • Fiber 3.6 g
  • Protein 18 g
  • Saturated Fat 7.5 g
  • Sodium 1038 mg
  • Sugar 8.3 g

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Reviews

  1. I halved the recipe still made a ton. I used grape tomatoes spring onions added celery and fetti noodles. left out the Italian seasoning and used much less Italian seasoning dressing also subbed out cut-up jumbo shrimp for the fowl. ramen noodles or any type of crunchy noodle would be great here. this marinaded @4 - Read more ...
  2. Awesome! My aunt used to make this when I was a kid & your recipe was spot on. Thank you!!!:)
  3. Not tried yet but looks mighty good. I might use other pasta instead of spaghetti perhaps corkscrew type or farfale or even in a pinch ziti or elbows. Somehow in my mind it might be easier for little people to handle.
  4. I loved this salad! It was very flavorful and I loved the combination of veggies. My family is not crazy about italian dressing so I only used only about a 1/2 cup instead of the whole bottle and used olive oil for the rest. It was still very tasty. Thanks for sharing your recipe!
  5. This is one of my favorite summer salads. To vary it up sometimes I will substitute pepperoni in place of the chicken and use half prepared ranch dressing for half of the italian dressing. This is even better the next day--if you have any leftover that is.
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