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.

Crazy Caprese Salad

Sometimes tradition is made to be broken.  Or rather, sometimes tradition isn't quite right in your opinion.  Caprese is all of that for me.  I love it, I mean L O V E it.  I don't love balsamic vinegar, and neither does my husband.  I don't always have big beautiful tomatoes available or on hand so this mixed up version of a classic is what we love and eat probably at least once or twice a week!  It is super easy and I almost dare say isn't even a real recipe but, I am sharing anyway.  We have every level or home chef watching and reading and nobody will be left out!

This is simple and your kids can even make it.  My favorite way to eat it is next to a thick rare steak, or grilled, highly seasoned chicken breast or thigh.  I don't care for mushy tomatoes so I make as much as we will eat in one meal that no more.  I don't want to have to refrigerate.  Just say no to tomatoes in the fridge!!!

Here is what you will need!

1 pint cherry or grape tomatoes
1 8 oz ball of soft mozzarella
5-10 leaves of fresh basil
2 T olive oil
salt and pepper to taste

Cut tomatoes in half or bite size pieces and place in a bowl.  Do the same with the mozz and toss it in!  Tear, or cut your basil.  Add it and the rest of the ingredients to the bowl.  Mix to combine and let sit about 15 minutes before serving.  We prefer ours at room temp but service it how you enjoy it!

YouTube Video:  (Don't forget to SUBSCRIBE!)

I know this was simple and easy but we love it so much I had to share.  We don't care of balsamic vinegar but if you do, add it!

Enjoy!!