Spectacular Spaghetti Salad Food

ITALIAN SPAGHETTI SALAD WITH SPINACH

Steps:

• Cook the spaghetti in salted water per the package instructions until al dente. Drain well then let cool slightly in colander until steam has dissipated.
• In a large mixing bowl, toss together the warm pasta with the salad dressing. Mix until fully coated.
• Add the remaining ingredients reserving the cubed cheese. Mix until all ingredients are evenly distributed.
• Set into the fridge to cool for 30-60 minutes. Mix in the cheese.
• Cover and chill thoroughly for several hours or overnight.

SPAGHETTI SALAD

Steps:

• In a large pot of boiling salted water, cook pasta until al dente, 9 to 10 minutes. Drain, and let cool slightly.
• While pasta is cooking, stir together onion, vinegar, lemon juice, garlic, and oil. Season vinaigrette with 1 teaspoon salt, pepper, and sugar.
• In a large bowl, combine pasta, bell pepper, cucumber, tomatoes, olives, capers, and vinaigrette. Cover and refrigerate at least 4 hours and up to 1 day.
• Toss pasta with parsley and feta. Re-season, if desired, before serving.

SPAGHETTI SQUASH SALAD

Steps:

• Cut squash in half lengthwise; scoop out seeds. Place squash, cut side down, in a 13-in. x 9-in. baking pan. Fill pan with hot water to a depth of 1/2 in. Bake, uncovered, at 350° for 30-40 minutes or until tender. When cool enough to handle, scoop out the squash, separating strands with a fork. Combine remaining ingredients in a bowl; add the squash and stir well. Cover and refrigerate for at least 2 hours. Serve with a slotted spoon as a salad or as a relish with burgers and hot dogs. Store in the refrigerator.

MAKE-AHEAD SPAGHETTI SALAD

Steps:

• In a large pot of salted boiling water cook pasta until al dente. Drain and cool under cold water.
• Combine cooked pasta with Italian dressing, Italian salad seasoning, green onions, cucumber, tomatoes and black olives. Toss to coat and refrigerate overnight before serving.

SPAGHETTI SALAD I

Steps:

• Cook spaghetti according to package directions. Drain, rinse with cold water and drain well. Transfer to large bowl.
• In medium bowl, whisk together salad dressing, cheese, seeds, salt, paprika, garlic powder and peppers until well blended. Stir in cucumber and onion. Pour mixture over spaghetti and toss lightly to coat evenly. Cover and refrigerate for at least 2 hours or up to 24 hours. Top with tomatoes to serve.

SPAGHETTI SQUASH PRIMAVERA

Steps:

• Cut the spaghetti squash in half lengthwise and remove the seeds. Place the squash in a microwave-safe baking dish, cut side down. Loosely cover the dish with a lid, leaving room to vent. Microwave the squash for 10 to 15 minutes. The squash is done when it's soft to the touch. Set aside. (function() { var a="",b=[ "adid=ada-foodhub-3-854928962", "site=ehs.con.ada.foodhub", "size=300x250", "zone=", "mcat1=di13", "mcon1=f49s", ]; for (var c=0;c

SPECTACULAR SPAGHETTI SQUASH SAUTE

Steps:

• Preheat oven to 350 degrees.
• Bake whole squash 1 hour or until tender when pierced with fork.
• Remove from oven and allow to cool 5-10 minutes.
• Halve lengthwise and remove seeds.
• With fork, pull out spaghetti-like strands and place in large serving bowl.
• Set aside.
• In large skillet, heat olive oil and butter over medium heat.
• Add mushrooms, tomatoes, zucchini, green onions, garlic, bell pepper, and snow peas.
• Cook until soft (4-5 minutes).
• Pour over squash and toss to combine.
• Sprinkle with Parmesan and serve immediately.

PASTA SALAD DRESSING - 3 DELICIOUS RECIPES!

Steps:

• Whisk all ingredients together (or shake 'em up in a lidded mason jar) and allow to sit. Giving the dressing some time to mingle will not only infuse flavor into the oil/vinegar but also soften the dry herbs and seasoning.
• Combine ingredients in a lidded jar and shake vigorously to emulsify. Allow to sit while you toss together your salad, then shake again before pouring over your pasta.
• Zest 1 lemon and set aside. Juice your lemons to yield 1/4 cup of juice and add to a small/medium mason jar. Add lemon zest and remaining dressing ingredients and close lid tightly. Shake well to emulsify the dressing, then pour over pasta salad.

SHRIMP SALAD

Steps:

• Cut one lemon into wedges. (Reserve remaining half lemon for dressing.)
• Prepare ice bath for shrimp.
• Bring 2 quarts water, lemon wedges and kosher salt to boil in a large pot over medium-high heat. Stir in shrimp and cover; remove from heat and let stand until just cooked through, about 3 minutes. Transfer with slotted spoon to ice bath.
• When shrimp are cool, lift out of ice bath with slotted spoon. Pat dry and add to large salad bowl.
• To a separate bowl add mayonnaise, Dijon mustard, capers, dill, and shallot. Squeeze remaining lemon half over (about 1 tablespoon of fresh juice). Whisk until well combined. Season to taste with pepper.
• Add celery to shrimp in salad bowl. Spoon mayonnaise mixture over and gently toss to coat evenly.
• If desired, line 6 individual serving bowls or salad plates with butter lettuce leaves.
• Divide shrimp salad among 6 bowls or plates and serve.

WARM SPAGHETTI-SQUASH SALAD

Steps:

• Preheat the oven to 350°. Bring a large pot of water to a boil. Add the spaghetti squash and cook until it is al dente, about 12 minutes; drain. Place the spaghetti squash halves cut side down on a rack and let cool for 15 minutes.
• Meanwhile, spread the sliced almonds on a pie plate and toast them in the oven for about 7 minutes, until lightly golden. In a mini food processor, combine the chopped olives with the sliced scallions, lemon zest, lemon juice, and canola oil and pulse until finely chopped.
• Working over a medium bowl and using a fork, scrape the spaghetti squash into the bowl, separating the strands. Add the dressing along with the crumbled feta and toasted almonds and season with salt and white pepper. Toss the spaghetti squash salad and serve warm.

SPAGHETTI SALAD

Steps:

• For the dressing:
• Combine all of the ingredients in a jar and shake vigorously to combine. Store in the refrigerator until ready to use.
• For the salad:
• Cook the spaghetti in salted water according to package directions. Drain and rinse under cool water.
• Place the spaghetti in a large bowl and add the cucumber, red and green bell pepper, cherry tomatoes, red onion and olives. Pour the dressing over the pasta and vegetables and toss to coat. Season with salt and pepper to taste if desired. Sprinkle the parmesan cheese and parsley over the top right before serving. Salad can be made up to 4 hours in advance.

SPECTACULAR SPAGHETTI SALAD

Steps:

• Cook spaghetti according to package directions.
• Mix all dressing ingredients together.
• When spaghetti is done, drain and rinse with cold water.
• Mix salad ingredients with dressing.
• Cover and refrigerate at least 1 hour before serving.

SPECTACULAR PICNIC SALAD

Steps:

• 1. Cook the rotini according to package directions; drain. Rinse with cold water; drain well, and set aside.
• 2. Drain the pineapple chunks, reserving 2 tablespoons of the pineapple juice. Set the pineapple juice aside. Combine the reserved rotini, pineapple chunks, broccoli, and the next 4 ingredients in a large bowl; toss gently.
• 3. Combine the reserved pineapple juice, vinegar, and the next 5 ingredients in a small bowl, stirring with a wire whisk until blended. Pour dressing over the rotini mixture, and toss gently. Cover and chill thoroughly. Sprinkle the salad with chopped parsley just before serving.