Even though this is a salad, I normally serve with my appetizer menu because it goes with so many appetizer dishes-both hot and cold including meat balls, chicken wings, seafood dishes as well as turkey and ham sandwiches which are all the making of a great appetizer menu. And it’s a great addition to your holiday menu without the fuss and long hours putting together. This cold spaghetti salad is surly a winner and is a welcoming addition to any menu. Enjoy and please share this recipe.
6 ounces spaghetti, uncooked
Garlic powder to taste
4 to 6 ounces basil Pesto sauce, more to taste, divided
Seasoned Salt and ground black pepper to taste
2 cucumbers, peeled and chopped
2 to 3 medium tomatoes, chopped
Cook spaghetti according to package directions; drain and run cool water on spaghetti in a colander. Once cooled, drain well.
Place spaghetti in a large bowl or pan; season spaghetti well with garlic powder. Add about 4 ounces of Pesto sauce to cold spaghetti; mix well. Refrigerate. One hour before serving, add cucumbers and tomatoes; add seasoned salt and black pepper as needed. Mix well making sure all ingredients are covered with the pesto sauce. If more Pesto sauce is needed, add according to taste. Mix well. Serve cold. Yield: 6 to 8 servings. Enjoy and please share this recipe.