Garden Fresh Spaghetti Salad Food

GARDEN SPAGHETTI SALAD

Steps:

• Cook spaghetti according to package directions; rinse in cold water and drain. Place in a large bowl; toss with oil. Add the next five ingredients; stir in three-fourths of the bacon. , In a small bowl, whisk all dressing ingredients. Pour over spaghetti mixture; toss gently to coat. Sprinkle with remaining bacon. Serve immediately or chill.

GARDEN SPAGHETTI SALAD

Steps:

• Break the spaghetti in half, then boil until al dente.
• Rinse spaghetti in cold water, drain, and place in a large bowl.
• Cut tomatoes in half. Dice cucumbers, onion and cheddar cheese into small pieces. Add veggies to spaghetti in bowl and stir.
• Add garlic, olives and parmesan cheese. Mix with tongs.
• In a separate bowl, mix mayonnaise, Italian Dressing and pesto together. Add salt and pepper to taste. Mix well.
• Pour dressing over spaghetti with veggies in bowl. Mix well with tongs or spoon. Place pasta in a large serving bowl and garnish with fresh mint or parsley if desired.
• Refrigerate pasta until ready to serve.

GARDEN-FRESH SPAGHETTI SALAD

Steps:

• Cook pasta according to package directions (11-13 minutes). Drain and rinse with cold water.
• Toss all ingredients, except Parmesan cheese, together in a large bowl.
• Top with Parmesan cheese.

SUMMER SPAGHETTI WITH GARDEN FRESH ZUCCHINI

Steps:

• Bring a large pot of water to a boil. Salt the water and add the spaghetti.
• Heat the olive oil in a large straight-sided pan over medium-high heat. Add the corn, zucchini, garlic and red pepper flakes and saute, stirring occasionally, until the zucchini is tender but not browned, 4 to 6 minutes.
• When the spaghetti is al dente, drain and add to the zucchini. Turn off the heat and toss lightly. Add the tomatoes, walnuts and half the Parmesan. Drizzle with olive oil and gently mix together. Garnish with basil and additional Parmesan. Divide the pasta among bowls and serve.

GARDEN-FRESH PASTA SALAD

Steps:

• Cook pasta in large saucepan as directed on package, omitting salt and adding broccoli to the boiling water for the last 3 min. Drain.
• Rinse pasta mixture with cold water; drain well. Place in large bowl. Add all remaining ingredients except cheese; mix lightly.
• Refrigerate 1 hour. Stir gently before serving; top with cheese.

SUMMER GARDEN PASTA

Steps:

• Combine the cherry tomatoes, 1/2 cup olive oil, garlic, basil leaves, red pepper flakes, 1 teaspoon salt, and the pepper in a large bowl. Cover with plastic wrap, and set aside at room temperature for about 4 hours.
• Just before you're ready to serve, bring a large pot of water with a splash of olive oil and 2 tablespoons salt to a boil and add the pasta. Cook al dente according to the directions on the package (be careful - it only takes 2 to 3 minutes!). Drain the pasta well and add to the bowl with the cherry tomatoes. Add the cheese and some extra fresh basil leaves and toss well. Serve in big bowls with extra cheese on each serving.

GARDEN FRESH SPAGHETTI SALAD

Steps:

• Cook spaghetti in boiling salted water until al dente. Drain and rinse under cold water and set aside.
• While the pasta cooks chop all of the vegetables.
• In a large bowl add the cooled pasta, cucumbers, bell peppers, zucchini, onion. cherry tomatoes, olives, artichoke hearts and salami (if using).
• In a medium size bowl, whisk the Italian dressing, artichoke juice, garlic powder, onion powder,
• Parmesan - Regiono cheese,
• salt and pepper together.
• Pour over the pasta and vegetables and toss to coat.
• Cover and refrigerate for several hours (or overnight) before serving.
• Garnish with additional Parmesan - Regiono cheese and McCormick Salad Supreme and toss before serving.

GARDEN FRESH PASTA SALAD

Steps:

• Cook pasta as directed on package, adding broccoli to the boiling water for the last 3 minutes of the pasta cooking time. Drain, saving 1 cup of the pasta water, rinse pasta and broccoli under cold water. Drain well; place in large bowl.
• Add onions, peppers and tomatoes; mix lightly; add dressing; toss to coat. Cover.
• Refrigerate at least 1 hour. Stir gently just before serving; sprinkle with cheese.
• To keep the salad moist, stir some of the reserve pasta cooking water into the chilled salad just before serving.

GARDEN FRESH SPAGHETTI SAUCE

Steps:

• blanch and peal the tomotoes. I leave the seeds in as they are small in this type of tomato.
• 1/2 and run the tomatoes through a food processor or blender.
• Saute onion and galic in the olive out.
• Add red wine.
• Add tomato sauce from step 2.
• Add oregano, basil, salt and pepper.
• Let simmer. The length of time will depend on how thick you want the sauce.

GARDEN-FRESH PASTA SALAD

Steps:

• Cook pasta as directed on package, adding brocoli to the boiling water for the last 3 min pf the pasta cooking time. Drain. Rinse under cold water. Drain well. Place in large bowl.
• Add onions, peppers, and tomatoes; mix lightly. Add dressing. Toass to coat. Cover. Refrigerate at least 1 hours Stir gently just before serving. Sprinkle with cheese.