Spaghetti Pasta Salad with Lemon Poppy Seed Dressing




1 package (12-16 ounces) Angel Hair Whole Wheat Pasta

½ red or purple onion

1 green bell pepper

1 red bell pepper

1 pint grape tomatoes

2 cups finely shredded cheddar cheese


1 bottle (12 ounces) prepared Poppy Seed Dressing

2 Tablespoons yellow mustard

¼ cup granulated sugar

2 Tablespoons lemon juice

fresh ground black pepper to taste


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.

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.

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

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.

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