Spaghetti Salad
This easy spaghetti salad is loaded with crisp vegetables, parmesan cheese, and a tangy homemade red wine vinaigrette. Serve it cold for a fresh potluck, picnic, or BBQ side.
Servings: 7 people
Equipment
Ingredients
- 16 ounces spaghetti
- 1 green bell pepper
- 1 red pepper
- 3 green onions chopped
- 2 tablespoons minced garlic
- ½ cup chopped fresh cilantro
- 3 roma tomatoes diced
- 2 tablespoons olive oil or avocado oil
- 2 ½ tablespoons red wine vinegar
- 2 tablespoons salad elegance seasoning
- ½ cup grated parmesan cheese
Instructions
- In a sealable container mix avocado or olive oil, red wine vinegar, and salad elegance. Shake vigorously to combine and refrigerate until ready to serve.
- Cook pasta noodles for 9 minutes, so they are al dente, drain and set aside to cool, about 10 minutes
- Add peppers, green onions, garlic, tomatoes, and cilantro to a large serving bowl. Add in cooked spaghetti noodles and toss to combine.
- Pour dressing over salad, mix well. Garnish with parmesan cheese and more salad elegance (optional). Serve cold.
Notes
*Nutrition calculated using olive oil and without using salad elegance.
Spaghetti Salad should be stored in the refrigerator immediately and kept for 2-3 days. If stored longer, there is a risk that the garlic, which has extremely low acidity, may produce botulism, a serious toxin, and that is not a risk worth taking.
Nutrition
Calories: 83kcal | Carbohydrates: 4g | Protein: 3g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 4mg | Sodium: 119mg | Potassium: 164mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1000IU | Vitamin C: 41mg | Calcium: 97mg | Iron: 0.4mg