Oodles of Noodles Salad


  • 8 ounces uncooked spaghetti noodles
  • 1 cup baby carrots
  • 25   pepperoni slices
  • 1 medium zucchini
  • 1/2 cup grated fresh Parmesan cheese
  • 1/2 cup Italian salad dressing


  1. Cook the spaghetti in a (4-qt.) Casserole, following the directions on the package. Using Oven Mitts, carefully drain the spaghetti in a large Stainless Mesh Colander. Run cold water over the spaghetti and drain it well. Put the cooked spaghetti in the Classic Batter Bowl

  2. Chop the carrots with the Food Chopper. Cut the zucchini into 4 or 5 chunks using My Safe Cutter, then chop it with the Food Chopper. Cut the pepperoni slices in half using the Professional Shears. Add the carrots, zucchini and pepperoni to the spaghetti. 

  3. Grate the Parmesan cheese over the spaghetti using the Rotary Grater. Pour the salad dressing over the spaghetti mixture and mix it well. Cover the batter bowl with the lid and place it in the refrigerator for at least 1 hour.


  • 6  servings of about 1 cup

Nutrients per serving:

Calories 300, Total Fat 13 g, Saturated Fat 4.5 g, Cholesterol 20 mg, Carbohydrate 34 g, Protein 11 g, Sodium 720 mg, Fiber 2 g

U.S. Diabetic exchanges per serving:

2 starch, 1 vegetable, 1/2 medium-fat meat, 2 fat (2 carb)

Cook's Tips:

To make bell pepper stars, cut a bell pepper in half from end to end and scrape out the seeds. Place a pepper half with the skin side down on a cutting board. Place a Creative Cutter shape or a 1-inch cookie cutter over the pepper and push it down firmly to cut through the pepper.

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