Guest guest Posted September 4, 1999 Report Share Posted September 4, 1999 Spaghetti Salad 1 pound spaghetti, broken into 1/2 or 1/3, cook al dente, according to directions on package, rinse in cool water and drain thoroughly. 1/2 - 3/4 cup scallions, cut into 1/2 inch pieces 1/2 cup fresh basil leaves, chopped 1 - 2 tablespoons fresh chives, chopped 1 - 3 cloves garlic, minced approx 3 ripe tomatoes, chopped, 3 - 4 cups 1/2 cup balsamic vinegar 2 tablespoons extra virgin olive oil Put the drained pasta into a large salad bowl. Toss gently with 2 tablespoons extra virgin olive oil Add the herbs and vegetables, toss well, then pour the vinegar over all and toss well. Decorate top of salad with tomato wedges and basil leaves. Serve immediately, or keep well chilled for a short time Enjoy, Jan G Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 4, 1999 Report Share Posted September 4, 1999 Correction, the vinegar should be 1/3 cup. >Spaghetti Salad > >1 pound spaghetti, broken into 1/2 or 1/3, cook al dente, according to >directions on package, rinse in cool water and drain thoroughly. > >1/2 - 3/4 cup scallions, cut into 1/2 inch pieces >1/2 cup fresh basil leaves, chopped >1 - 2 tablespoons fresh chives, chopped >1 - 3 cloves garlic, minced >approx 3 ripe tomatoes, chopped, 3 - 4 cups >1/3 cup balsamic vinegar >2 tablespoons extra virgin olive oil > >Put the drained pasta into a large salad bowl. >Toss gently with 2 tablespoons extra virgin olive oil >Add the herbs and vegetables, toss well, then pour >the vinegar over all and toss well. >Decorate top of salad with tomato wedges and basil leaves. >Serve immediately, or keep well chilled for a short time > >Enjoy, >Jan G > Quote Link to comment Share on other sites More sharing options...
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