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Receta Spaghetti Salad
by Salad Foodie

Spaghetti Salad

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!

Calificación: 4.5/5
Avg. 4.5/5 4 votos
Tiempo de Prep: Italia Italian
Tiempo para Cocinar: Raciónes: 12

Va Bien Con: Garlic bread, French bread, Meat: beef/pork/poultry

Wine and Drink Pairings: gewerzentraminer

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

  1. Break spaghetti noodles in half and cook to al dente stage according to package directions. Drain well; set aside.
  2. In large bowl, measure the bell pepper, red onion, tomatoes, zucchini, olives, and sliced basil; add spaghetti noodles.
  3. Shake dressing ingredients together and pour over salad, tossing lightly and coating well.
  4. Refrigerate 1 to 4 hours to develop flavors. Toss again to disburse dressing; top with Parmesan cheese and serve.
  5. YIELD: Makes approximately 2 quarts of salad, or about 10-12 servings.