First cook the spaghetti in boiling salted water until the pasta is al dente. Drain pasta and rinse under cold water. Set aside;
While the pasta cooks chop all of the vegetables.
In a large bowl add the cooled spaghetti, cucumbers, bell peppers, zucchini, onions. cherry tomatoes, olives, salami (if using) and artichoke hearts.
In a medium size bowl, whisk the dressing, artichoke juice, Parmesan - Regiono cheese, garlic powder, onion powder and salt and pepper together. Pour over the pasta and vegetables and toss to coat. Cover and refrigerate for several hours (or overnight) before serving.
Garnish with additional Parmesan - Regiono cheese and toss just before serving.
Yield: 8

Garden Fresh Spaghetti Salad
A flavorful spaghetti style pasta salad packed with fresh garden vegetables and tossed in a Zesty Italian dressing.
Prep time: 30 MinCook time: 3 HourTotal time: 3 H & 30 M
Ingredients
- 1 16 ounce package thin spaghetti noodles, broke in half
- 1 cucumber, peeled and diced
- 1 green bell pepper, diced
- 1 orange or red bell peppers, diced
- 2 zucchini squash or yellow squash, diced
- 1 small - medium purple onion, diced
- 1 pint cherry tomatoes
- 1 4 ounce can sliced black olives
- 1 4 ounce jar marinated artichoke hearts, cut into pieces (reserve juice)
- 1 cup salami, cut into small pieces (optional)
- 1 teaspoon or (to taste) McCormick Salad Supreme
Dressing
- 1 16 ounce bottled Zesty Italian Dressing or Robusto Italian Dressing
- reserved artichoke juice
- garlic powder, to taste
- onion powder, to taste
- 1/4 cup Parmesan - Regiono cheese
- salt and pepper, to taste
Instructions
- Cook spaghetti in boiling salted water until al dente. Drain and rinse under cold water and set aside.
- While the pasta cooks chop all of the vegetables.
- In a large bowl add the cooled pasta, cucumbers, bell peppers, zucchini, onion. cherry tomatoes, olives, artichoke hearts and salami (if using).
- In a medium size bowl, whisk the Italian dressing, artichoke juice, garlic powder, onion powder,
- Parmesan - Regiono cheese,
- salt and pepper together.
- Pour over the pasta and vegetables and toss to coat.
- Cover and refrigerate for several hours (or overnight) before serving.
- Garnish with additional Parmesan - Regiono cheese and McCormick Salad Supreme and toss before serving.
4 comments:
Very colorful and looks Delicious
Thank U
I have never tried spaghetti salad, can't wait to try this recipe. Thank you for sharing!
gmail email login
This is a great make-ahead salad- my family would eat it up!
My favorite salad for summer. When making for a crowd I assemble salad and pour some dressing to absorb..Then when I arrive I pour the rest of dressing on and mix up to serve. But when I make it for myself I put into zip lock bag and put into fridge. Take out what amount I want and apply dressing. It is always fresh looking and tasty. It will keep at least for 5 days in fridge..
Post a Comment