California Spaghetti Salad Recipe

This simple spaghetti dish uses leftover vegetables. Increase, decrease, or substitute any veggie.   

Dressing: – 2 tablespoons white wine vinegar – 2 tablespoons freshly squeezed lemon juice – 2 tablespoons freshly grated Parmesan cheese – 2 ½ teaspoons Italian seasoning – 1 ½ teaspoons honey Salad: – 1 pound thin spaghetti – 1 cup baby spinach, rinsed and dried – 1 cup chopped broccoli – 1 cup frozen pea – 1 carrot, grated

Ingredient

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1

White wine vinegar, lemon juice, honey, garlic, Dijon mustard, basil, salt, and pepper should all be mixed together well in a small bowl using a whisk.   

Instruction

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2

Slowly add the olive oil while mixing all the time. Leave the sauce alone. Bring a big pot of water with a little salt to a boil.  

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3

Spaghetti should be cooked in boiling water for about 12 minutes, stirring every now and then, until it is soft but still hard to the bite.  

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4

Get all the veggies ready while the spaghetti cooks. In a big bowl, mix together the broccoli, peas, carrot, red onion, cucumber, tomato, and spinach.  

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5

After the pasta is drained, add it to the bowl with the veggies. Mix the vegetables and pasta together.   

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6

Add the sauce to the pasta and vegetables, and then toss everything together. Toss the salad again after adding the goat cheese and nuts.  

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7

Put the pasta in the fridge with the lid on for at least three hours or overnight. If you think the pasta salad needs more salt and pepper, add it.  

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