Lunch Recipe

Rhondas Confetti Spaghetti Pasta Salad

A healthy summer pasta salad.

INGRIDIENT

1 (16 ounce) package spaghetti, broken into 1-inch pieces

2 tomatoes, diced

1 red onion, diced

1 large cucumber, diced

4 stalks celery, diced

2 cups imitation crabmeat, diced

1 (5 ounce) can tuna, drained

2 cups creamy salad dressing

1 teaspoon minced garlic, or to taste

salt and ground black pepper to taste

DIRECTION

Step: 1

Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until cooked through but firm to the bite, 9 to 11 minutes. Drain and run under cold water.

Step: 2

Mix tomatoes, onion, cucumber, celery, crabmeat, and tuna in a bowl; add spaghetti. Stir in salad dressing and garlic; season with salt and black pepper. Cover bowl with plastic wrap and refrigerate for flavors to blend, at least 30 minutes.

NUTRITION FACT

Per Serving: 461 calories; protein 14.9g; carbohydrates 59.8g; fat 17.3g; cholesterol 31.8mg; sodium 846.4mg.

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