NVDAILY.COM | Reader Recipes

Posted December 12, 2013 | comments Leave a comment

Spaghetti Salad

Cook ½ lb. spaghetti, drain, rinse and cool
Peel and dice, one cucumber
Dice one tomato
Shredded carrots
Paprika to taste
Steak & Burger seasoning to taste
Thyme to taste
Kraft Zesty Italian Dressing

Mix together and refrigerate overnite. Serves 8 -½ cup portions.

Shari DeVore

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