Name: Spaghetti vegetable salad
Yield: 10 servings
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; ⅓ 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

CategoryBrunch, Main courses, Salads, Vegetarian

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

⅓ 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

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

Vinaigrette

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.

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