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Luby's Cafeteria's Spaghetti Salad


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  • 1 pound spaghetti broken in half
  • 1 bottle Italian dressing - (16 oz)
  • 1 tablespoon grated Parmesan cheese
  • 1 tablespoon sesame seeds
  • 1 tablespoon poppy seeds
  • 2 teaspoons seasoned salt
  • 1 teaspoon paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon freshly-ground black pepper
  • 1/2 teaspoon cayenne pepper
  • 1 medium cucumber diced
  • 1 medium red onion diced
  • 2 medium tomatoes diced
  • Fresh parsley sprigs


Servings 12


Step 1

Cook spaghetti according to package directions. Drain, rinse with cold water, and drain well. Transfer to large bowl.

In medium bowl, whisk together Italian dressing, cheese, seeds, seasoned salt, paprika, garlic powder and peppers until well blended. Stir in cucumber and onion. Pour over spaghetti and toss lightly to coat evenly. Cover and refrigerate at least 2 hours or up to 24 hours.

Garnish with tomatoes and parsley sprigs.

This recipe yields 12 servings.

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