Juliann's Spaghetti Salad

1
Juliann Esquivel

By
@Juliann

This wonderful salad was a family joint effort. My mom & aunts would make this together. It's a favorite at our holiday picnics. It is easy but takes lots of prep time dicing and chopping however, well worth the effort. I have added my own touches and make the night before so flavors marry. Great served on hot summer days. It's a really large salad can be enjoyed up to three days after being made. But trust me it wont last that long. Enjoy for your next holiday.

Rating:

★★★★★ 3 votes

Comments:
Serves:
12/14
Prep:
1 Hr
Cook:
10 Min

Ingredients

  • 1 box
    1 lb spaghetti
  • 1/2 large
    vidalia onion diced small
  • 1/2 large
    purple onion diced small
  • 1/2 large
    sweet green pepper diced small
  • 1/2 large
    sweet red pepper diced small
  • 1 large
    cucumber seeded and diced small
  • 1 small
    can sliced black olives drained
  • 1 small
    can sliced mushrooms drained
  • 1 large
    can baby ears of corn drained & cut in half
  • 1/2 can(s)
    black beans drained (not seasoned)
  • 1 can(s)
    chick peas garbanzos rinsed & drained
  • 1 box
    frozen peas/carrots steamed al-dente
  • 1 can(s)
    whole kernal sweet corn drained
  • 6 oz
    sliced pepperoni cut in strips
  • 1/2 lb
    capicola ham cut in 1 inch pieces
  • 6 oz
    provolone cheese cut in small pieces
  • 1 small
    jar sliced green olives w/pimentos
  • 4 oz
    grated parmesan cheese
  • 1 bottle
    large kraft zesty italian salad dressing
  • 3 clove
    fresh garlic
  • 2 oz
    good virgin olive oil
  • 1 oz
    red wine vinegar
  • 2 tsp
    salt
  • 1 tsp
    fresh cracked black pepper

How to Make Juliann's Spaghetti Salad

Step-by-Step

  1. blend on medium, above last six ingredients in a blender, Kraft dressing,fresh garlic, olive oil, wine vinegar, salt and pepper. store in a large bottle and refrigerate.
  2. Follow the instructions on package and cook spaghetti until al-dente. Strain off hot water and immerse in cold water to stop cooking process. Store in extra large salad bowl, cover and refrigerate.
  3. Dice and chop all the remaining fresh vegetables. Open, drain and rinse all canned beans. All canned vegetables should be drained, cut, diced or sliced where called for. Set all aside.
  4. Follow instructions on package of peas/carrot steam to al-dente. When done rinse in cool water set aside.
  5. Dice all deli meats, pepperoni, and cheese. You may add any combination of deli meats and cheeses you desire.
  6. Pull out your spaghetti, and dressing from the refrigrator. Add all of the chopped ingredients to your pasta and mix well. Shake and Pour the complete bottle of salad dressing over the salad and mix well. Last sprinkle the parmesan cheese over the salad and mix again. Cover and refrigerate overnight. Before serving the next day toss one more time to coat the pasta with the dressing. Taste to see if your salad has enough salt. Enjoy

Printable Recipe Card

About Juliann's Spaghetti Salad

Course/Dish: Pasta Salads
Other Tag: Quick & Easy



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