Ingredients
- 1 lb. spaghetti
- 1 can olives
- 1 o oz. container cherub or grape tomatoes
- 1 cucumber
- 1 large carrot
- 1 avocado
- ½ cup pepperoncini
- 1 Tbs. Mrs. Dash seasoning salt
- 1 Tbs. lemon pepper
- 8 oz. Roasted Red Pepper Vinaigrette
Instructions
- Cook spaghetti in boiling salted water until al dente. Rinse in cold water and drain.
- Set aside and let cool.
- Cut tomatoes in half
- Peel and slice cucumber
- Drain olives and cut in half
- Peel and grate carrots
- Peel and cut avocado into chunks
- Slice pepperoncini
- Put pasta to large bowl with all your vegetables.
- Add seanioning and dressing and mix well.
- Chill for about 2 hours before serving.
I add artichoke hearts to mine & I heat in the microwave just to warm it up & the all the flavors come to life. I love this salad. Thank you.
Very Good! Only 2 of us so I cut most ingredients in 1/2. Added 1/2 each chopped green & red pepper, sprinkle of chopped onions, and artichoke hearts to the recipe posted. I also used Zesty Italian dressing instead of the dressing in recipe and left out the Peppercochini’s (sp). Served with grilled Teriyaki Shrimp skewers.
I have tried it but I didn’t use some of the ingredients ( I don’t like them). It was still yummy. Thank you for sharing . Bev Krinkie
Where do you roasted red pepper vinegarett
Definitely delicious.
Donna,think Kraft makes it, I’ve seen it in grocery stores before. But I always buy Zesty Italian dressing for my pasta salads.
I’d cut down on the amount of spaghetti by about half. I’d also increase the amount of protein by adding fresh mozzarella cheese. I used small mozzarella cheese balls that had been marinated in olive oil, garlic and red pepper flakes and cut them in half. Very good!
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