Sunday, May 6, 2012

SPAGHETTI SALAD

8-10 ounces whole-wheat thin spaghetti, cooked according to pkg directions in salted water
1/2 cup balsamic vinaigrette
1 tbsp olive oil
2 large Roma tomatoes
6 slices pepperoni, each slice cut into 9 to 12 pieces
6 tbsp bottled crunchy salad toppings
parmesan cheese for garnish

Drain spaghetti and place in a large mixing bowl; toss with olive oil.  Add the vinaigrette, tomatoes, pepperoni, and salad toppings.  Toss to coat well.

Transfer salad to serving bowl and garnish with Parmesan cheese.  Cover and chill for at least 2 hours before serving to chill thoroughly.  Before serving, toss again.  Serve with additional Parmesan cheese, if desired.

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