Recipes - print - Ranch Spaghetti Salad

Ranch Spaghetti Salad - Recipe

A summer spaghetti salad flavored with garden fresh tomatoes, cucumbers, and bell peppers. A terrific way to enjoy those homegrown or farmers market vegetables. Perfect on its own for a light supper or served as a side to any grilled burgers, chicken, chops or steaks.
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Ranch Spaghetti Salad Recipe
  • Prepare the tomatoes, cucumbers, and peppers as indicated.
  • Break pasta in half and add to boiling water. Cook according to instructions on the package. When it is done, rinse in cold water and drain well.
  • While the pasta is cooking, mix up the Italian dressing according to the package instructions but only use 1/2 the oil that is called for.
  • Mix the Ranch dressing mix with the 1/2 cup of olive oil and 1/3 cup of red wine vinegar.
  • Combine the pasta, vegetables, black olives (drained), and dressings together in a large bowl. Toss until everything is coated evenly and the vegetables are distributed throughout.
  • Refrigerate for 12 hours before serving; toss again before serving.
Prep Time: 60 minutes
Cook Time: 15 minutes
Container: Large bowl
Servings: 12
-4 tomatoes - medium, diced
-2 cucumbers - medium, diced
-1 green bell pepper - small, seeded and diced
-1 yellow bell pepper - small, seeded and diced
-16 ounces angel hair pasta
-1 package Italian salad dressing mix (2/3 oz.)
-3 packages Hidden Valley Ranch Dressing Mix (1 oz. ea.)
-1/2 cup olive oil
-1/3 cup red wine vinegar
-1 can black olives - sliced (2 1/4 oz. can)