Cold Spaghetti Salad

Cold Spaghetti Salad

This recipe has certainly been a lifesaver over the years. My sister, Debra first introduced me to this delicious salad a few years ago. Its so economical to make and only has a few elements. Sometimes, homemade salads can get quite expensive but not this one. It really is a budget stretcher and its certainly a show stopper on any table.

I really enjoy making this cold spaghetti salad because its easy to make, packed with lots of flavor, and it never fails to satisfy. Every time I make this recipe it is the talk of the table. In fact I just made it this past Labor Day for a cookout at my niece house. Everyone loved it and it was the first salad to disappear. The cucumbers and tomatoes give this recipe additional freshness which make this recipe truly unforgettable. Once you make it, youll be making it quite often and youll always remember how delicious this recipe is.

already though this is a salad, I typically serve with my appetizer menu because it goes with so many appetizer dishes-both hot and cold including meat balls, chicken wings, seafood dishes in addition as turkey and ham sandwiches which are all the making of a great appetizer menu. And its a great addition to your holiday menu without the fuss and long hours putting together. This cold spaghetti salad is surly a winner and is a welcoming addition to any menu. Enjoy and please proportion this recipe.

Youll Need

6 ounces spaghetti, uncooked
Garlic powder to taste
4 to 6 ounces basil Pesto sauce, more to taste, divided
Seasoned Salt and ground black pepper to taste
2 cucumbers, peeled and chopped
2 to 3 medium tomatoes, chopped

Directions

Cook spaghetti according to package directions; drain and run cool water on spaghetti in a colander. Once cooled, drain well.

Place spaghetti in a large bowl or pan; season spaghetti well with garlic powder. Add about 4 ounces of Pesto sauce to cold spaghetti; mix well. Refrigerate. One hour before serving, add cucumbers and tomatoes; add seasoned salt and black pepper as needed. Mix well making sure all elements are covered with the pesto sauce. If more Pesto sauce is needed, add according to taste. Mix well. Serve cold. provide: 6 to 8 servings. Enjoy and please proportion this recipe.

Tip: I usually buy my tomatoes and cucumbers during the summer from the local farmers market.

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