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A real winner. Chef J. Gino Genovesi I like Romano cheese
I tried this using Italian Dressing and mayonnaise. Very tasty.
 I used boxed cut spaghetti for this batch but it was awkward to eat - the noodles are hard to corral as short slippery strands on a fork. Pepperoni, provolone cheese, chopped canned artichokes and radishes added extra flavor. |
 Whole wheat thin spaghetti broken in half before boiling was a better choice in this batch than boxed cut spaghetti. Basil, zucchini and fresh shreds of Parmesan cheese add flavor and visual appeal. |
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Fresh garden veggies are the stand-out in this pasta salad recipe -perfect for summer's garden harvest. Pretty as a picture when served in a clear glass bowl. Use 3/4 cup of your favorite Italian Dressing, or prepare the dressing below.
VARIATIONS TO CONSIDER: Use whole grain spaghetti. Add chopped pepperoni and cubed mozzarella cheese. Sub chopped canned artichokes for zucchini. See the chef comments at bottom of page for other great variations ~ yum!
Ingredientes
- SALAD INGREDIENTS:
- ½ pound thin spaghetti
- 1 bell pepper chopped (red or green, or ½ and ½)
- ½ red onion chopped (about 2 cups)
- 2 tomatoes chopped
- 1 zucchini chopped
- ½ cup sliced black olives
- Fresh basil leaves, a good handful (roll and slice in slivers to make about 3/4 cup, or substitute minced flat-leaf parsley)
- 1/3 cup fresh grated Parmesan cheese for garnish
- ITALIAN DRESSING: (Dressing is better if made a day ahead to enhance flavors.)
- ½ cup olive oil
- 3 tablespoons vinegar (cider, balsamic or red wine)
- 1 tablespoon water
- 1 teaspoon dried minced onion
- 3/4 teaspoon dried minced garlic (or 1/4 teaspoon granulated)
- 1 teaspoon Italian seasoning
- 1 1/4 teaspoons salt
- 1 teaspoon sugar
- 1/8 teaspoon pepper
Direcciones
- Break spaghetti noodles in half and cook to al dente stage according to package directions. Drain well; set aside.
- In large bowl, measure the bell pepper, red onion, tomatoes, zucchini, olives, and sliced basil; add spaghetti noodles.
- Shake dressing ingredients together and pour over salad, tossing lightly and coating well.
- Refrigerate 1 to 4 hours to develop flavors. Toss again to disburse dressing; top with Parmesan cheese and serve.
- YIELD: Makes approximately 2 quarts of salad, or about 10-12 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 91g | |
| Recipe makes 12 servings | |
| Calories 255 | |
| Calories from Fat 172 | 67% |
| Total Fat 19.27g | 24% |
| Saturated Fat 3.07g | 12% |
| Trans Fat 0.0g | |
| Cholesterol 3mg | 1% |
| Sodium 292mg | 12% |
| Potassium 145mg | 4% |
| Total Carbs 16.95g | 5% |
| Dietary Fiber 1.2g | 4% |
| Sugars 2.35g | 2% |
| Protein 4.05g | 6% |
Evaluaciones
10 de Julio de 2013
Oooh that does look good. Extra garlic and bacon please. :)Yo he cocinado/probado esta recetaEsta es una variación
17 de Febrero de 2014
I am thinking an addition of peperoni would really top this off :)Esta es una variación
Comentarios
15 de Julio de 2013Oh I like this idea. I may have to try this soon.. I have friends coming over!
10 de Julio de 2013What a great idea for the summer. Everyone loves pasta.. could go for some right now.
09 de Julio de 2013Claudia, your comment is especially appreciated, as it comes from an Italian food pro. I'm sure you'd have several tweaks in mind plus your special house Italian dressing to make it better, and if so please feel free to add them as variations to that recipe page.
