Description
This classic retro salad features bright red gelatin mixed with cooked spaghetti, pineapple chunks, and marshmallows, resulting in a sweet, chewy side dish.
Ingredients
Scale
- 8 oz spaghetti (cooked al dente and rinsed with cold water)
- 1 package cherry gelatin mix (6 oz)
- 1 cup boiling water
- 1 cup cold water
- 1 can crushed pineapple (20 oz, drained)
- 1 cup mini marshmallows
- 1/2 cup chopped walnuts (optional)
- 8 oz spaghetti (cooked and cooled)
- 1 package strawberry gelatin mix (6 oz)
- 1 cup boiling water
- 1 cup cold water
- 2 cups fresh strawberries (hulled and diced small)
- 1 container frozen whipped topping (8 oz, thawed)
- 1/2 cup shredded coconut (optional)
- 8 oz spaghetti (cooked and cooled)
- 1 cup mayonnaise
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1/2 cup milk (adjust for consistency)
- 1 box Fruity Pebbles cereal (10 oz)
- 1/2 cup dried cranberries
- 1/2 cup raisins
- 8 oz spaghetti (cooked and cooled)
- 1/2 cup creamy peanut butter
- 1/4 cup honey or maple syrup
- 1/4 cup milk (plus more as needed)
- 1 teaspoon vanilla extract
- 1/2 cup semi-sweet chocolate chips
- 1 large banana (sliced into rounds)
- 1/4 cup chopped peanuts
Instructions
- Cook the spaghetti according to package directions until al dente; drain and rinse thoroughly under cold water to stop cooking and remove excess starch, then set aside to cool completely. In a large bowl, dissolve the cherry gelatin powder in 1 cup of boiling water, stirring for at least two minutes until no granules remain. Add 1 cup of cold water to the gelatin mixture and stir briefly, then pour the liquid over the cooled spaghetti and stir gently to coat the noodles evenly. Refrigerate the mixture for about 45 minutes, or until it begins to thicken slightly but is not fully set, resembling a thick syrup. Stir in the drained pineapple, mini marshmallows, and walnuts if using, transfer the salad to a serving bowl, and refrigerate for at least 2 hours until fully set before serving.
- Cook the spaghetti until tender but firm, rinse with cold water, drain well, and allow the pasta to reach room temperature before proceeding. Dissolve the strawberry gelatin in 1 cup of boiling water, ensuring all powder is fully incorporated, then stir in 1 cup of cold water. Pour the liquid over the spaghetti and mix gently, placing the bowl in the refrigerator for approximately 30 to 40 minutes until the mixture starts to become slushy. Gently fold in the diced fresh strawberries and the thawed whipped topping, being careful not to deflate the whipped topping while mixing. Sprinkle shredded coconut on top if desired, then refrigerate for at least 2 hours to allow the flavors to meld and the salad to set firmly.
- Cook the spaghetti according to package instructions, drain, and rinse with cold water until the pasta is completely cool, then pat dry with a clean towel to remove excess moisture. In a medium bowl, whisk together the mayonnaise, powdered sugar, vanilla extract, and milk until smooth, adding more milk if you prefer a thinner dressing. Place the cooled spaghetti in a large mixing bowl and pour the creamy dressing over it, tossing gently until every noodle is coated. Fold in the dried cranberries and raisins, reserve half of the Fruity Pebbles cereal, and add the rest to the bowl, mixing lightly. Transfer the salad to a serving dish and sprinkle the remaining Fruity Pebbles on top just before serving to keep them crunchy, then refrigerate for 30 minutes before serving.
- Cook the spaghetti according to package instructions until al dente; drain and rinse thoroughly under cold water. In a mixing bowl, combine the creamy peanut butter, honey or maple syrup, milk, and vanilla extract, mixing until smooth. Add the cooled spaghetti to the mixture and toss to coat. Fold in the chocolate chips, banana slices, and chopped peanuts. Transfer to a serving dish and refrigerate for at least 1 hour before serving.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: side dish
- Cuisine: American
Nutrition
- Serving Size: 1
- Calories: 250
- Sugar: 15g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 0mg
Keywords: This salad pairs well with grilled meats or barbecue fare.