Spaghetti Salad
- Serves: 6 – 8
- Preparation Time: 10 minutes
- Total Cooking time: 10 minutes
Easy to make and very delicious, this is a good way to use up leftover bruschetta or marinated tomato salad. A welcome addition to a summer picnic of sandwiches or cold baked chicken or for warm nights when a heavy meal would be too much on the system, this is one of those recipes you won’t soon want to forget.
| Amount | Measure | Ingredients |
|---|---|---|
| 12 | oz | thin spaghetti such as vermicelli or angel hair prepared according to package directions |
| 2 | cups | very ripe diced tomatoes |
| 1/2 | cup | pitted kalamata olives, sliced |
| 1/2 | cup | red wine vinegar |
| 2 | Tbsp | balsamic vinegar |
| 1/2 | cup | extra virgin olive oil (or use basil infused olive oil) |
| 1 | cup | grated parmesan cheese |
| 1 | tsp | sweet basil |
| 2 | Tbsp | sesame seeds |
| Salt and pepper to taste |
To prepare:
Cook pasta until just tender (al dente) drain and rinse in cold water. Place in a large bowl and mix in the diced tomatoes and olives. Add in the vinegars, oil, basil, sesame seeds and cheese and mix thoroughly. Cover and chill 1-2 hours or overnight. Serve cold with fresh basil leaves and sesame seeds as garnish.
