This cold salad gets a kick from an Italian vinaigrette.
Luby’s Spaghetti Salad
1 pound spaghetti, noodles broken in half
1 (16-ounce) bottle Italian vinaigrette dressing
1 tablespoon grated Parmesan cheese
1 tablespoon sesame seeds
1 tablespoon poppy seeds
2 teaspoons seasoned salt
1 teaspoon paprika
1/2 teaspoon garlic powder
1/2 teaspoon black pepper
1/2 teaspoon cayenne pepper
1 medium cucumber, peeled and diced
1 medium red onion, diced
2 medium tomatoes, diced
Fresh parsley sprigs, for garnish
Cook the spaghetti according to the package instructions. Drain. Rinse with cold water and drain again well. Transfer to a large bowl.
In a separate bowl, whisk together the Italian dressing, cheese, sesame and poppy seeds, seasoned salt, paprika, garlic powder, and black and cayenne peppers until well blended.
[amazon-product]143914706X[/amazon-product]Stir in the cucumber and onion.
Pour the mixture over the spaghetti and toss lightly to coat evenly.
Cover and refrigerate for at least 2 hours or up to 24 hours.
Toss with the tomatoes and garnish with parsley.
Makes 12 servings.
From “America’s Most Wanted Recipes” by Ron Douglas