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Spaghetti Salad

Spaghetti Salad

I saw this recipe Six Sisters’ Stuff and decided to make it for dinner. I adapted it by using the veggies I had on hand and I used Fran’s Vinaigrette. I also added extra seasoned rice vinegar when serving to give it more tang without being oily & fattening. The salad was a hit with the whole family – we all thought it was tasty and it paired nicely with the chicken I served it with. This was a simple pasta salad that used up extra veggies in the fridge and tasted great. It’s a perfect summer pasta salad.

Spaghetti Salad

How to Make a Spaghetti Salad

Prepare Fran’s Vinaigrette and set aside to allow flavors to mingle.

Prepare the spaghetti in salted water per instructions. Drain and rinse with cold water. Place the drained spaghetti in a large serving bowl. Add the vinaigrette, to taste and toss to coat evenly. Place into the refrigerator for 30 minutes, tossing to evenly coat every 10 minutes.

Add the tomatoes, zucchini, yellow squash, bell pepper, red onion, olives, and extra sharp cheddar cheese to the spaghetti. Season with sea salt and freshly cracked pepper, to taste. Toss to coat evenly and place back into the refrigerator for 30 minutes, tossing to evenly coat every 10 minutes.

When ready to serve, taste and re-season with sea salt and freshly cracked pepper, to taste, if needed. If you want more of a tangy flavor, sprinkle with more seasoned rice vinegar, to taste. Serve & enjoy.

Spaghetti Salad

 

 

 

Spaghetti Salad

Yield: 6

Total Time:  70 minutes

Ingredients:

Fran’s Vinaigrette, to taste – click on link up above for recipe
8 oz spaghetti noodles, cooked per instructions, drained
Handful of grape tomatoes, sliced
1 small zucchini, diced
1 small yellow squash, diced
1/2 orange bell pepper, diced
1/4 red onion, thinly sliced
1/4 black olives, sliced
1/4 cup extra sharp cheddar, diced
Sea salt and freshly cracked pepper, to taste
Seasoned rice vinegar, to taste (optional)

Directions:

Prepare Fran’s Vinaigrette – click link up above for recipe. Set aside to allow flavors to mingle.

Prepare the spaghetti in salted water per instructions. Drain and rinse with cold water. Place the drained spaghetti in a large serving bowl. Add the vinaigrette, to taste and toss to coat evenly. Place into the refrigerator for 30 minutes, tossing to evenly coat every 10 minutes.

Add the tomatoes, zucchini, yellow squash, bell pepper, red onion, olives, and extra sharp cheddar cheese to the spaghetti. Season with sea salt and freshly cracked pepper, to taste. Toss to coat evenly and place back into the refrigerator for 30 minutes, tossing to evenly coat every 10 minutes.

When ready to serve, taste and re-season with sea salt and freshly cracked pepper, to taste, if needed. If you want more of a tangy flavor, sprinkle with more seasoned rice vinegar, to taste. Serve & enjoy.

Adapted recipe and photos by For the Love of Cooking.net
Original recipe by Six Sisters’ Stuff

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14 Comments

  1. Buenísima! Todo un lujo de color y de sabor! Probaré tu vinagreta!

  2. I love a good pasta salad and this looks amazing! Using spaghetti is a fun change to the traditional corkscrew pasta or elbow macaroni. Good work!

  3. I’ve never thought about the fact that pasta salad is a norm, but we never hear of spaghetti salad. I love it!!

  4. Now I often use pasta in a salad but spaghetti, hmmmm think I will give this a try. Keep well Diane

  5. Spaghetti is so rarely used in pasta salads, and why not?! Sounds great!

  6. this is a pretty, nutritious, and delicious way to make use of garden goodies–wins on all fronts!

  7. Kim in MD says:

    Spaghetti is so fun to eat! I bet this would be delicious with other added veggies, too.

  8. This reminds me, my doc said I have to cut back on red meats and bacon. I’m sad now, thanks. 😉