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 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.
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.