When we’ll see more rain this week

Kid-Friendly, Mother Approved ‘Tailgate’ Spaghetti Salad

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RICHMOND, Va (WTVR) - Kristin Braia from the Young Chefs Academy and her very special assistant 4 year old Jillian, daughter of CBS 6 morning anchor Reba Hollingsworth showed us how to make 'tailgate' spaghetti salad. For more information on the Young Chefs Academy visit http://www.youngchefsacademy.com/stores/index.php?id=90


8 ounces whole wheat spaghetti noodles, cooked and rinsed in cold water

1 large vine-ripe tomato, diced

1 zucchini, diced

½ cucumber, peeled and diced

½ green bell pepper, diced

½ red bell pepper, diced

1 cup pre-cooked chicken breast, cubed

½ cup bottled Italian salad dressing

1 Tbsp. Parmesan cheese, grated

½ tsp. sesame seeds

½ tsp. poppy seeds

⅛ tsp. paprika

⅛ tsp. celery seed

Pinch garlic powder


Measuring cups and spoons



Cheese grater Vegetable peeler Wooden spoon Whisk

1.  Place prepared spaghetti in a large bowl. Add tomatoes, zucchini,

cucumbers, peppers, and chicken.

2.  Whisk remaining ingredients in a small mixing bowl.  Pour over salad and toss

to coat.

3.  Cover and refrigerate for at least 2 hours. This salad can be made the night before.  Makes 6, 1 cup servings.