Spaghetti Salad
This recipe for spaghetti
salad is a unique pasta salad full of crunchy vegetables and parmesan cheese,
all tossed together in a homemade zesty Italian dressing. The perfect dish to
feed a crowd when you're entertaining!
CourseSalad, Side
Dish
CuisineItalian
Keyworditalian
dressing, spaghetti salad
Prep Time15 minutes
Cook Time10 minutes
Total Time25 minutes
Servings servings
Calories461kcal
AuthorDinner at the
Zoo
INGREDIENTS
- For the salad:
- 1 pound of
spaghetti noodles broken in half
- 1 cup of
quartered and sliced cucumber
- 1/2 cup of
chopped red bell pepper
- 1/2 cup of
chopped green bell pepper
- 1 cup of
cherry tomatoes halved
- 1/3 cup finely
diced red onion
- 2/3 cup of
sliced black olives
- 1/4 cup finely
chopped parsley
- 1/4 cup grated
parmesan cheese
- 1
1/4 cup homemade or store bought Italian dressing dressing
recipe follows
- salt and
pepper to taste
- For the
dressing:
- 3/4 cup extra
virgin olive oil
- 1/4 cup white
wine or red wine vinegar
- 3 tablespoons grated
parmesan cheese
- 11/2 tablespoons finely
minced red bell pepper
- 1 tablespoon dried
parsley
- 1
1/2 teaspoons minced dried onion or 1 teaspoon fresh minced
onion
- 3/4 teaspoon dried
basil
- 3/4 teaspoon dried
oregano
- 1/2 teaspoon garlic
powder
- 1 teaspoon salt
- 1 teaspoon sugar
- 1/2 teaspoon black
pepper
INSTRUCTIONS
1.
For the dressing:
- Combine all of the ingredients in a
jar and shake vigorously to combine. Store in the refrigerator until ready
to use.
- For the salad:
- Cook the spaghetti in salted water
according to package directions. Drain and rinse under cool water.
- Place the spaghetti in a large bowl
and add the cucumber, red and green bell pepper, cherry tomatoes, red
onion and olives. Pour the dressing over the pasta and vegetables and toss
to coat. Season with salt and pepper to taste if desired. Sprinkle the
parmesan cheese and parsley over the top right before serving. Salad can
be made up to 4 hours in advance.
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