Cooking for a Crowd Recipes
Spaghetti Salad
Yield: 150 servings
Ingredients
- 15 pounds spaghetti, broken into 2 1/2 inch pieces, cooked and drained
- 1 gallon bottled Italian dressing
- 5 (2.62 ounce) bottles Salad Supreme Seasoning
- 3 bunches celery, diced
- 12 medium green bell peppers, diced
- 12 medium onions, diced
- 6 pounds Cheddar cheese, cut into 1/4 inch cubes
- 12 pounds tomatoes, seeded and diced
Instructions
- In a large container, mix all ingredients and chill overnight.