Wednesday, June 15, 2022

Spaghetti Salad

It is a BEAUTIFUL day here in the Midwest!  Bad storms last night led to perfect weather today, I hope you are all having your own "perfect" weather.  It sure does lift your spirits, doesn't it?

I am so ready for some picnics, BBQ's and the like.  This is a salad I actually adapted from one I got from my friend Lisa.  She gave me a list of ingredients that is traditional in her part of the country, and I redid it in a way that my husband and I would enjoy it.  Oh boy, is this a good one.  No worries about mayo-based salads getting to warm, etc.  Besides, do we need more mayo-based salads?  No.  Not for me anyway! I will also link the YouTube video that goes with this at the bottom.  Make sure to SUBSCRIBE there if you aren't already!  Also, click the notification bell and select ALL to be notified each time I upload a video!

Ready, spaghetti?!? 

  • 1 lb. spaghetti (broken in half if you choose and cooked)
  • 4 Roma tomatoes
  • 1-2 cucumbers (mostly peeled)
  • 2 tsp homemade pizza seasoning (or Italian Seasoning) there will be a difference
  • 1 tsp dried basil (4 or 5 leaves of fresh)
  • 1/2 tsp dried parsley
  • salt and pepper to taste
  • 1 cup creamy Italian dressing (I prefer Aldi version of Olive Garden Original)

Cook your pasta and run cold water over it.  Make sure you salt your water as well.  Drain well and then add in cut up tomato and cucumber.  If you do not use my homemade pizza seasoning, you CAN use Italian seasoning but there will be a difference in flavor.  Not bad, just different.  My pizza seasoning had extra flavors not in a regular Italian seasoning.  Add in basil, I use my home dried basil, as my basil plant outside isn't worthy yet! 😁 Add in salt and pepper to taste and 1 cup of dressing.  NOTE: you will likely need a bit more dressing when it is time to serve as it sits, the spaghetti will soak up the dressing and you don't want it dry, as much as you don't want it swimming in dressing.  Refrigerate for at least 2-4 hours before serving.  

PS. If you want to serve this withsome small balls of fresh mozzarella, I won't tell if you won't tell.

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