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Nancy's Kitchen - Tried and Tested Recipes
Spaghetti Salad






One of our favorite salads, that is best to make ahead so the dressing can marinate into the pasta and veggies. You can add any kind of vegetables that you'd like, as is a recipe that is easily changeable, according to what you have on hand, and what you like. I use my food processor to chop, or grate veggies up fine.

Spaghetti Salad

1 (12 oz.) pkg. thin spaghetti (break in half) cooked and drained
12 radishes, cut up
3 carrots, shredded
2 peppers, cut up (I used green & red)
1 small onion, cut up
1 bottle (8 oz.) Italian salad dressing
Grated Parmesan cheese, if desired

Mix veggies with cooked spaghetti and add dressing, mixing in gently. If desired top with cheese; cover tightly and refrigerate several hours before serving.

NOTE: I have also added a small can (4 oz.) sliced black olives, diced cucumber, fresh tomatoes (cut up) and some diced celery. For a little extra "zip" can also add 2 tbsp. Salad Supreme seasoning, which can be found in the seasonings/spices section of the grocery store.
Judy (in Alaska)

http://www.nancyskitchen.com 


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