Whole Wheat Spaghetti Salad Recipe
This recipe makes great use of pasta, particularly whole wheat pasta. I have an article on whole wheat pasta, if your still hesitant to try it.
This is a great, easy dish. It gets even better if you let it sit a day in the fridge. It’s also a good way to use up extra cooked spaghetti. I know I almost always cook too much.
The amounts are estimates. Stir it up, taste it, and tweak it to your liking.
- 2 cups cooked spaghetti (or any pasta)
- 1 diced cucumber
- 1 diced tomato
- 2 tablespoons of salad supreme seasoning
- 1 quarter cup parmesan cheese
- Italian dressing
Mix everything and then begin adding the italian dressing. We like ours with quite a lot (maybe a quarter of a bottle), but you may like less. This is one of those dishes I literally throw together, taste, add a little of this and that, taste…. You get the point.
If tomatoes or cucumbers don’t do it for you, try celery, sweet peppers, etc. I’m sure it would turn out tasty with lots of different combinations.
| 2.5 |
April 5th, 2008 at 2:11 pm
Wonderful recipe - tried it earlier today. Very tasty and easy on the tummy. Thanks for sharing.