This recipe is a staple at family gatherings and it’s
always been a hit with kids because they love anything with spaghetti
noodles.
Spaghetti Salad
Ingredients:
1 lb thin spaghetti broke into 4"pieces
3 Roma tomatoes, diced
1 med zucchini, diced
1 med yellow zucchini squash, diced
1 green pepper, diced
1 red pepper, diced
1 red onion, diced
1 cucumber, diced
2 cans sliced olives, drained
8 oz cheddar cheese, cubed
1 lb thin spaghetti broke into 4"pieces
3 Roma tomatoes, diced
1 med zucchini, diced
1 med yellow zucchini squash, diced
1 green pepper, diced
1 red pepper, diced
1 red onion, diced
1 cucumber, diced
2 cans sliced olives, drained
8 oz cheddar cheese, cubed
Dressing:
1 (16 oz) bottle Italian dressing
¼ cup grated Parmesan cheese
1 teaspoon paprika
¼ teaspoon garlic powder
1 (16 oz) bottle Italian dressing
¼ cup grated Parmesan cheese
1 teaspoon paprika
¼ teaspoon garlic powder
Directions:
Cook spaghetti according to package directions, then rinse in cold water and drain. Set aside and let cool.
Place tomatoes, zucchini, squash, peppers, onion, cucumber, olives, and cheese in a large bowl. Add cooled spaghetti noodles and mix well.
In a small bowl, mix together dressing, Parmesan cheese, paprika, garlic powder. Pour on top of the spaghetti and vegetables and mix until completely combined. Let sit in the fridge for at least 2 hours before serving (this salad gets better with time, as the flavors meld together).
Cook spaghetti according to package directions, then rinse in cold water and drain. Set aside and let cool.
Place tomatoes, zucchini, squash, peppers, onion, cucumber, olives, and cheese in a large bowl. Add cooled spaghetti noodles and mix well.
In a small bowl, mix together dressing, Parmesan cheese, paprika, garlic powder. Pour on top of the spaghetti and vegetables and mix until completely combined. Let sit in the fridge for at least 2 hours before serving (this salad gets better with time, as the flavors meld together).
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