Good morning! The rain is finally behind us, and we have had a couple of gorgeous sunny days with a bit of a breeze. The perfect way to start summer.
Today I thought I'd share another easy summer recipe with you.
Zesty Spaghetti Salad
12 oz spaghetti noodles (we used gluten free)
12 oz bottle Zesty Italian dressing (we used Kraft)
1 tomato, chopped (fresh from the garden)
2 green onions, chopped
1 small can chopped black olives
1 tsp. sugar
2 TBS Mrs. Dash Original Blend Seasoning
1 TBS dried onion flakes
1 C freshly shredded Parmesan cheese (we subbed a bit of vegan Mozzarella and vegan grated Parm)
1/2 C chopped pepperoni (we used Boar's Head)
1. In a large pot of water (heavily salted) brought to a boil, cook the spaghetti noodles as directed.
2. Add the cooked spaghetti to a large serving bowl. Pour the dressing over the noodles a little at a time (it does soak it up, but you may find you don't need it all) and toss to coat.
3. Add in the remaining ingredients; tomato, black olives, green onion, sugar, seasoning blend, onion flakes, cheese and pepperoni. Toss again.
4. Refrigerate until ready to serve. (it will stay fresh in the fridge for 2-3 days, great for leftovers for lunch the next day)