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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Here's a great salad for company and family get togethers. It makes a spectacular presentation. Ingredients:
6 ounces dry spaghetti, broken into fourths |
1 cup frozen mixed vegetables |
1 cup chopped tomatoes (fresh is better, but canned will work too if you drain them very well) |
4 ounce can of sliced black olives, drained (or 1/2 cup of chopped green olives) |
2 tablespoon minced onion |
2 tablespoons of banana peppers, or pepperoncini, chopped, or a few shakes of red pepper flakes |
2 tablespoons grated parmesan cheese |
1 cup shredded cheddar cheese |
1 teaspoon dry parsley |
1/2 teaspoon basil |
1/4 to 1/2 teaspoon black pepper |
2 cloves of garlic, minced (or 1/2 teaspoon garlic powder) |
1/3 cup oil (olive oil is traditional but regular vegetable oil works too) |
3 tablespoons vinegar (red wine vinegar is traditional but any will do in a pinch) |
Directions:
1. Begin by boiling the spaghetti until it is tender. Put the frozen mixed veggies into the collander or strainer. Pour the boiling water and spaghetti over the veggies. This will thaw out the vegetables, and cook them just briefly. Run cold water over the spaghetti and allow it to drain well. Meanwhile, prepare all of the other items. Chop your onions, tomatoes, and banana peppers. Shred your cheese and slice your olives if necessary. Now put all of the ingredients into a large bowl together. Stir it all up to combine everything evenly.
2. Put a lid on the salad and let it sit for at least 2 hours before serving. It won't taste as good as you want it to unless the ingredients all get a chance to marinate together.
3. Note: In the winter I use canned tomatoes in this salad. I buy a 15 oz can of plain diced tomatoes and then drain off the tomato juice they are packed in. Usually there is just about a cup of tomatoes left. If you don't have banana peppers, and aren't likely to ever buy any, then you can add a few shakes of red pepper flakes instead, or even use half a can of green chile peppers. I really like the banana peppers myself. Black olives are traditional with this salad, but I have used green olives successfully too. You could use a few of each if you wanted to be extra colorful.
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