Spaghetti in a salad?
|1 lb. spaghetti, cooked al dente and drained|
|1/2 cup bottled italian dressing|
|1/2 cup bottled red wine vinaigrette dressing|
|1 tsp. minced garlic|
|1 tsp. large grind black pepper|
|1/2 tsp. salt|
|1/2 tsp. dried oregano|
|1/2 tsp. dried basil|
|1 pkg. frozen snow pea pods, thawed, 6 oz|
|1 pkg. frozen green peas, thawed, 10 oz|
|1 can water packed artichoke hearts, drained and quartered, 14 oz|
|16 cherry tomatoes, washed and cut into halves|
|1/3 cup grated parmesan cheese|
Pinched by hedlites, and 40 more.
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DirectionsBreak spaghetti in half and cook al dente according to pkg. directions. Drain, rinse with cool water and drain again. Transfer spaghetti to large bowl and let sit for 10 minutes.Add Italian and red wine vinaigrette dressings, garlic, pepper, salt, oregano, and basil. Mix gently. Cover and marinate in refrigerator overnight. The next day, add snow pea pods, green peas, artichoke hearts, cherry tomatoes and Parmesan cheese. Cover and chill at least 2 hours before serving. Serves 6
Spaghetti in a salad? Where's the sauce?