Monday, April 4, 2011

Confetti Spaghetti Salad















1 package (7 oz) spaghetti, broken into thirds
2 cups frozen mixed vegetables (from 1-lb bag)
1/4 cup coarsely chopped red onion
1 medium tomato, chopped
1/2 cup Italian dressing

Cook spaghetti as directed on package, adding frozen mixed vegetables during last 5 to 7 minutes of cooking time; cook until mixed vegetables are tender. Drain; rinse with cold water to cool. Drain well.


In medium bowl, gently toss cooled cooked spaghetti and vegetables, and remaining ingredients to coat. Cover; refrigerate at least 1 hour to blend flavors before serving.
 
Servings: 8
Calories 190