SPAGHETTI SALAD RECIPE (EASY & COLD, WITH FRESH VEGGIES ...
Spaghetti salad is the perfect make-ahead meal that's bursting with freshness.
Provided by Kristina Vänni
Categories Main dish Lunch Dinner Pasta dish
Total Time 1800S
Prep Time 900S
Cook Time 900S
Yield 8
Number Of Ingredients 12
Steps:
- Bring a large pot of salted water to a boil. Add 1 pound dried spaghetti and cook according to package directions.
- Meanwhile, prepare the following, adding each to the same large bowl as you complete it: Halve 1 pint cherry tomatoes; halve 1 medium cucumber lengthwise, scrape out the seeds, and dice (about 1 heaped cup); dice 1 medium green bell pepper and 1 medium red bell pepper (about 1 cup each); dice 1/2 small red onion (about 1/3 cup); drain 1 (2.25-ounce) can sliced black olives.
- When the pasta is ready, drain and add to the bowl. Drizzle with 1 1/4 cups Italian vinaigrette and toss to combine. Cover and refrigerate for at least 2 hours.
- When ready to serve, toss the spaghetti again. Taste and season with kosher salt and black pepper as needed. Finely shred 1 1/2 ounces Parmesan cheese on the smaller holes of a box grater (about 1/2 cup). Pick and coarsely chop the leaves from 1 small bunch fresh parsley until you have 1/4 cup. Sprinkle onto the salad.
Nutrition Facts : SaturatedFatContent 1.2 g, UnsaturatedFatContent 0.0 g, CarbohydrateContent 47.7 g, SugarContent 3.9 g, ServingSize Serves 8, ProteinContent 10.3 g, FatContent 3.3 g, Calories 261 cal, SodiumContent 393.3 mg, FiberContent 3.4 g, CholesterolContent 0 mg
ITALIAN SPAGHETTI SALAD RECIPE: HOW TO MAKE IT
This attractive, fresh-tasting Italian spaghetti salad recipe can conveniently be prepared the night before. It makes enough for a crowd! —Lucia Johnson, Massena, New York
Provided by Taste of Home
Categories Side Dishes
Total Time 20 minutes
Prep Time 20 minutes
Cook Time 0 minutes
Yield 16 servings.
Number Of Ingredients 13
Steps:
- Cook spaghetti according to package directions; drain and rinse in cold water. Place in a large bowl; add tomatoes, zucchini, cucumber and peppers. , Combine remaining ingredients; pour over salad and toss to coat. Cover and refrigerate for at least 2 hours.
Nutrition Facts : Calories 158 calories, FatContent 3g fat (1g saturated fat), CholesterolContent 1mg cholesterol, SodiumContent 168mg sodium, CarbohydrateContent 26g carbohydrate (4g sugars, FiberContent 2g fiber), ProteinContent 5g protein. Diabetic Exchanges 1-1/2 starch
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