For Fathers Day my darling husband requested spaghetti salad with extra peas ( from our garden) This is a wonderful cold pasta salad to have for a barbecue or summer meal. It’s so delicious with fresh veggies from the garden ( or your local market). You can use leftover spaghetti pasta for this too!
What You Need
l lb spaghetti pasta
2 Green bell peppers ( diced)
1 Roasted red pepper ( jarred okay, diced)
1 Cup green onions, tops and bottoms (chopped)
3 Cups fresh sugar snap peas
3 Tomatoes (diced)
1 Cup black olives ( sliced) optional
1 Cucumber ( peeled and diced)
1/4 Flat leaf parsley ( chopped) optional
1 Tsp Mrs. Dash spicy ( or salad seasoning)
3 Cups Italian style salad dressing ( made from scratch is the best)
Salt and pepper ( to taste)
Large bowl with lid
Before You Start: . This salad requires refrigeration overnight before serving. Cook pasta according to package directions, rinse in cold water. Drain well, pasta needs to be cold.
Lets Make It! Place 1/2 of the pasta in the bowl and add 1/2 of all of the ingredients and mix well. Add remaining ingredients. mix well, cover and refrigerate over night. Toss well before serving.
Katies Tid Bits* You can add even more Italian dressing and toss before serving. Try adding other veggies to this easy recipe. Green olives and chopped pimento add a nice flavor too.
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