Pasta Salad

with Spaghetti and Lemon Poppy Seed Dressing

A spaghetti pasta salad made with whole wheat spaghetti, red onion, peppers, cheese and topped with a lemon poppy seed dressing.

Serve this cold spaghetti salad for a summer picnic or as a side dish for brunch or a weeknight dinner.

Since this recipe serves 12-15 people, take it along to a summer picnic or bring it for an office party.

If you are just serving it for dinner or as a side dish for the family, you may want to cut the recipe in half.

You can also use other plain or flavored pastas instead of whole wheat, but I will say, the whole wheat pasta is pretty tasty.

You can also add in additional yellow or orange peppers for added color or flavor.

This is a nice and light summer pasta salad recipe that is exceptionally tasty.

Find more vegetable salad recipes here on this page.

Spaghetti Pasta Salad
with Lemon Poppy Seed Dressing

Printer Friendly Recipe

Prep Time: 45 minutes

Salad:

1 package (12-16 ounces) Angel Hair Whole Wheat Pasta
1/2 red or purple onion
1 green bell pepper
1 red bell pepper
1 pint grape tomatoes

2 cups finely shredded cheddar cheese

Dressing:

1 bottle (12 ounces) Prepared Poppy Seed Dressing
2 Tablespoons yellow mustard
1/4 cup granulated sugar
2 Tablespoons lemon juice
fresh ground black pepper to taste

Instructions:

Step 1: Cook the pasta according to the directions on the package, adding a bit of salt to the boiling water. Drain and rinse with cold water and place in a large mixing bowl.

Step 2: While the pasta is cooking, chop the onion thin and into small pieces. Slice peppers into thin strips and then into thirds. Cut the grape tomatoes into halves.

Step 3: In a separate medium sized bowl, combine all of the ingredients for the dressing. Mix well.

Step 3: Toss the dressing with the spaghetti and vegetables. Mix in 2 cups finely shredded cheddar cheese. Cover and let stand in the refrigerator for 1-2 hours before serving.

Makes a large batch, enough for 12-15 people.

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