SPAGHETTI PASTA SALAD WITH SALAD SUPREME RECIPES

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SUPREME SPAGHETTI SALAD RECIPE: HOW TO MAKE IT



Supreme Spaghetti Salad Recipe: How to Make It image

Bottled salad dressing can perk up pasta and fresh vegetables in this swift salad supreme that costs 43¢ a serving. It's a delicious addition to any meal or picnic. —Wendy Byrd, Salem, Virginia

Provided by Taste of Home

Categories     Lunch    Side Dishes

Total Time 15 minutes

Prep Time 15 minutes

Cook Time 0 minutes

Yield 12 servings.

Number Of Ingredients 7

1 package (1 pound) spaghetti, broken into 4-inch pieces
1 bottle (16 ounces) zesty Italian salad dressing
1 large cucumber, diced
1 large tomato, seeded and diced
1-1/2 cups fresh broccoli florets
2 tablespoons shredded Parmesan cheese
2 teaspoons Salad Supreme Seasoning

Steps:

  • Cook spaghetti according to package directions. Drain and rinse in cold water. Place spaghetti in a large serving bowl. Add the remaining ingredients; toss to coat. Cover and refrigerate for at least 45 minutes.

Nutrition Facts : Calories 298 calories, FatContent 16g fat (2g saturated fat), CholesterolContent 1mg cholesterol, SodiumContent 695mg sodium, CarbohydrateContent 33g carbohydrate (4g sugars, FiberContent 2g fiber), ProteinContent 6g protein.

SPINACH ARTICHOKE PASTA SALAD RECIPE | RACHAEL RAY | FOOD ...



Spinach Artichoke Pasta Salad Recipe | Rachael Ray | Food ... image

Provided by Rachael Ray : Food Network

Total Time 13 minutes

Prep Time 8 minutes

Cook Time 5 minutes

Yield 4 servings

Number Of Ingredients 14

Coarse salt
1 package fresh mushroom or chicken prosciutto or spinach filled tortellini (recommended: Contadina or Buitoni brands) available on dairy aisle in most markets
1/2 pound fresh baby spinach
1 (15-ounce) can baby artichoke hearts in water, drained and chopped
1 red roasted pepper, drained and chopped
1/2 small red onion, chopped
1 clove garlic, cracked from skin
1 lemon, zested
2 teaspoons lemon juice, the juice of 1 wedge
2 tablespoons red wine vinegar, a couple of splashes
1/4 cup extra-virgin olive oil
1 tablespoon fresh thyme leaves, chopped or 1/2 teaspoon dried leaves, eyeball it
Black pepper
A handful sun-dried tomatoes packed in oil, coarsely chopped

Steps:

  • Bring 5 or 6 inches of water to a boil in a large pot. Salt boiling water and add pasta. Cook for 3 to 4 minutes, until pasta is just tender and the tortellini are floating like buoys. Drain tortellini, then cool the cooked pasta by spreading them out on a large plate or a cookie sheet in a single layer.
  • Coarsely chop baby spinach. Combine with artichoke pieces, roasted red pepper and red onion. Chop garlic, then add salt to it and mash it into a paste with the flat of your knife. Transfer garlic paste to a small bowl and add lemon zest, lemon juice and vinegar to it. Whisk in oil, thyme and pepper. Add pasta and sun-dried tomatoes to the salad. Dress salad and gently toss. Serve or refrigerate.

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