Spaghetti Salad - Montgomery Alabama news.

June 20th, 2001

Spaghetti Salad

8oz. of spaghetti

5 Roma tomatoes diced

1 head of broccoli, use florets only

8oz of shredded carrots

1 cup shredded cheddar cheese

1 jar, drained pimentos

1 1/2 cup of Italian salad dressing

1/2 tsp. of garlic salt

1/2 cup sunflower seeds (optional)

Cook spaghetti, drain and rinse in cold water. Place in large bowl. Add tomatoes, broccoli, carrots, and shredded cheddar and pimentos. Add dressing and garlic salt and toss. Cover and refrigerate for a couple of hours and then enjoy. A nice touch is to sprinkle sunflower seeds on top right before serving.

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