Saturday, August 23, 2008

Spaghetti and Salad

These are usually two dishes that you would eat together. A nice spaghetti dinner with a green salad. But, what if they were actually together? The spaghetti and the vegetables. That is what this is. It's a pasta salad using spaghetti, and all kinds of fresh, crisp veggies. I usually don't like raw onions, but in this, if you use a nice sweet red onion, it's delicious. I can't get enough of this salad. I made it for a potluck a few weekends ago, and I was so glad that there were some leftovers. There were leftovers because half the people showed up at the potluck, not because it didn't taste good. I just had to clarify that for a few people.

Speaking of potlucks, this is a great recipe for one. You can chop the veggies and cook and chill the noodles the night before. Then, in the morning, throw everything together with the dressing. Or, you can make it the night before and let the flavors mingle. Either way, it still tastes fantastic.

This salad would be excellent as a vegetarian main dish, or a side with grilled burgers, chicken or steak. I have taken it as my lunch for a week in a row. That is how much I love this stuff.

Do not double this recipe. Why? Because, you will end up with pasta salad for weeks. Seriously, it makes a ton. The only time I would double it is if I was feeding an army. An actual army. The recipe by itself easily serves 8-10 people if everyone has at least a cup full.

I envy anyone that makes this. I would, but I may be pasta salad-ed out for a while.

Spaghetti Salad

1 pound spaghetti
1 (16 ounce) bottle Italian-style salad dressing
1 tablespoon Italian seasoning
8 ounces shredded Cheddar cheese
2 tomatoes, chopped
1 green bell pepper, chopped
1/2 onion, chopped
1 cucumber, peeled and chopped

1. Cook spaghetti in boiling salted water until al dente. Rinse in cool water, drain.
2. In a large bowl place chopped tomatoes, green bell pepper, onion and cucumber. Add Cheddar cheese, and salad seasoning.
3. Add cooled pasta to large bowl with vegetables and pour salad dressing over top. Toss well to coat. Chill for several hours before serving.


WineNovice said...

Hey Pachey! It's you think this recipe would work with a short pasta like rotini or farfale? It sounds deish!