Spaghetti vegetable salad

This recipe has been a staple of my summer parties...it is colourful and tastes great.
Do not be intimidated by the ingredient list, this is not difficult.

Yields10 Servings
 6 cups cooked spaghetti (rinsed in cold water to prevent sticking)
 2 large celery stalks sliced
 ½ red sweet pepper diced
 ½ yellow sweet pepper diced
 ½ green sweet pepper diced
 ½ head cauliflower cut in flowerets (briefly blanched)
 ¾ cup pimiento-stuffed green olives
 ½ cup fresh parsley chopped
 ½ cup green onions chopped
 2 tbsp fresh basil or dill chopped
Salad sauce
  cup white vinegar
 3 garlic cloves minced
 1 tsp dry mustard
 1 tsp Italian herb seasoning (oregano, basil and marjoram)
 1 ⅓ cups oil (olive or vegetable)
 salt and pepper
1

In large salad bowl, combine pasta, celery, red, yellow and green peppers, cauliflower, olives, parsley, onion and basil; toss to mix.

Vinaigrette
2

In food processor, blender or mixing bowl, combine vinegar, garlic, mustard and italian seasoning; blend well.
With motor running or while mixing with wire whisk, add oil and process until well combined. Season with salt and pepper to taste.

3

Pour half the vinaigrette over salad and toss to mix.
Cover and let stand for a few hours or overnight.
Refrigerate during warm weather but serve at room temperature.
Season with salt, pepper and more vinaigrette, if desired.
Garnish with basil leaves.

Ingredients

 6 cups cooked spaghetti (rinsed in cold water to prevent sticking)
 2 large celery stalks sliced
 ½ red sweet pepper diced
 ½ yellow sweet pepper diced
 ½ green sweet pepper diced
 ½ head cauliflower cut in flowerets (briefly blanched)
 ¾ cup pimiento-stuffed green olives
 ½ cup fresh parsley chopped
 ½ cup green onions chopped
 2 tbsp fresh basil or dill chopped
Salad sauce
  cup white vinegar
 3 garlic cloves minced
 1 tsp dry mustard
 1 tsp Italian herb seasoning (oregano, basil and marjoram)
 1 ⅓ cups oil (olive or vegetable)
 salt and pepper

Directions

1

In large salad bowl, combine pasta, celery, red, yellow and green peppers, cauliflower, olives, parsley, onion and basil; toss to mix.

Vinaigrette
2

In food processor, blender or mixing bowl, combine vinegar, garlic, mustard and italian seasoning; blend well.
With motor running or while mixing with wire whisk, add oil and process until well combined. Season with salt and pepper to taste.

3

Pour half the vinaigrette over salad and toss to mix.
Cover and let stand for a few hours or overnight.
Refrigerate during warm weather but serve at room temperature.
Season with salt, pepper and more vinaigrette, if desired.
Garnish with basil leaves.

Spaghetti vegetable salad

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