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
QUICK AND EASY PASTA SALAD - INSPIRED TASTE
This easy pasta salad is flexible based on the ingredients you have in your kitchen or the season. Start with a hearty pasta shape that has nooks and crannies to hold onto the dressing like rotini or penne. Then toss with our simple dressing and lots of colorful vegetables. We also love adding parmesan cheese, which melts into the dressing as well as a handful of fresh mozzarella balls. For more suggestions for what to add, read through our recommendations in the article above.
Provided by Adam and Joanne Gallagher
Total Time 20 minutes
Prep Time 10 minutes
Cook Time 10 minutes
Yield Makes about 10 servings
Number Of Ingredients 16
Steps:
- Bring a large pot of salted water to a boil. Add pasta and cook until tender, 6 to 10 minutes (check the package for recommended cook time). Drain and rinse well under cold water.
- While the pasta cooks, in the bottom of a large bowl, make the dressing. Whisk the red wine vinegar, salt, pepper, oregano, pepperoncini juice (if using), and the olive oil until blended. Add the drained and rinsed pasta to the dressing and mix well.
- Stir in the bell pepper, zucchini, tomatoes, scallions, pepperoncini (if using), olives, parmesan, mozzarella, and the herbs (if using). Taste for seasoning and adjust with salt and pepper as needed. Serve or for the best results, cover and refrigerate at least 30 minutes and up to 5 days.
Nutrition Facts : ServingSize 1/10 of the salad, Calories 363, FatContent 19.1g, SaturatedFatContent 5.1g, CholesterolContent 18.3mg, SodiumContent 507.1mg, CarbohydrateContent 36.6g, FiberContent 2.3g, SugarContent 2g, ProteinContent 11.7g
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SPAGHETTI SALAD RECIPE (EASY & COLD, WITH FRESH VEGGIES ...
From thekitchn.com
Total Time 1800S
Category Main dish, Lunch, Dinner, Pasta dish
Calories 261 cal per serving
- 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.
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