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Ingredients
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1 pound spaghetti, broken into pieces
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1 (16 ounce) bottle Italian-style salad dressing
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1 tablespoon grated Parmesan cheese
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1 tablespoon sesame seeds
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1 tablespoon poppy seeds
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2 teaspoons seasoning salt
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1 teaspoon paprika
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½ teaspoon garlic powder
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½ teaspoon ground black pepper
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½ teaspoon cayenne pepper
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1 cucumber, chopped
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1 red onion, diced
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2 tomatoes, chopped
Directions
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Cook spaghetti according to package directions. Drain, rinse with cold water and drain well. Transfer to large bowl.
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Whisk salad dressing, cheese, seeds, salt, paprika, garlic powder, and peppers together until well blended. Stir in cucumber and onion. Pour mixture over spaghetti and toss lightly to coat evenly. Cover and refrigerate for at least 2 hours or up to 24 hours. Top with tomatoes to serve.
Nutrition Facts (per serving)
270 | Calories |
12g | Fat |
35g | Carbs |
6g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 12 | |
Calories 270 | |
% Daily Value * | |
Total Fat 12g | 15% |
Saturated Fat 2g | 10% |
Cholesterol 0mg | 0% |
Sodium 773mg | 34% |
Total Carbohydrate 35g | 13% |
Dietary Fiber 2g | 7% |
Total Sugars 5g | |
Protein 6g | 12% |
Vitamin C 4mg | 5% |
Calcium 44mg | 3% |
Iron 2mg | 11% |
Potassium 209mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.