The confetti spaghetti salad recipe from BettyCrocker.com and has a good overall rating from reviewers. The herby spaghetti salad from Rachael Ray Magazine offers simple flavors and contrasting textures.
To prepare the confetti spaghetti salad, break 7 ounces of spaghetti into shorter strands before cooking it according to the packet instructions. Stir in 2 cups of frozen mixed vegetables when the spaghetti is about six minutes away from being done. When the vegetables are done, remove the pot from the heat, and discard the cooking liquid. Rinse the spaghetti and vegetables under cold running water, and then drain off any excess liquid before combining them with 1/2 cup of Italian dressing, 1 chopped tomato and 1/4 cup of chopped red onion in a bowl. Cover the bowl, and chill the salad in the refrigerator for at least one hour to allow the flavors to mingle before serving.
To make the herby spaghetti salad, combine 1 1/2 cups of cooked and cooled spaghetti with 2/3 cup of halved cherry tomatoes and 2/3 cup of diced mozzarella cheese in a bowl. Mix in 2 tablespoons of extra-virgin olive oil, and season with salt and pepper. Process 2 slices of soft whole wheat bread into crumbs, and toast the crumbs with a pinch of dried oregano and 1 tablespoon of olive oil in a skillet. Sprinkle 2 tablespoons of the herbed and toasted bread crumbs onto the spaghetti.