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grammie's pasta salad

(3 ratings)
KBPossible avatar
Recipe by
Kim Biegacki
@KBPossible
Youngstown, OH

My Grammie (Roberta Campbell) used to make this salad often in the summer. It was one of her favorite recipes. She took it to picnics & family gatherings. Beloved by many & simple to make. I always think of her when I make a bowl of this salad. What a sweetheart she was. If you had the pleasure of meeting her she was sure to give you a big hug & nobody came into her house without being offered something to eat. It was just her way. She was always hospitable, kind and loving and never missed a beat; even at 87 yrs young she still was cooking for herself.

(3 ratings)
yield 12 - 16 servings
prep time 15 Min
cook time 10 Min
method Stove Top

Ingredients For grammie's pasta salad

  • 1 lb
    box of thin spaghetti, cooked al dente and cooled
  • 2 sm
    carrots, shredded or matchsticks
  • 3 - 4 md
    green onions, diced thin
  • 1 sm
    cucumber, cut up real fine
  • 1 can
    of black olives, whole or sliced (2 small cans if sliced)
  • 1 lb
    frozen tiny peas, or fresh peas if you can get your hands on some
  • RED WINE VINEGAR DRESSING
  • 4 - 6
    packets of stevia or your brand of sweetener
  • 2/3 c
    cooking vinegar (red or white wine)
  • 1/2 tsp
    italian seasoning
  • 1 tsp
    garlic powder
  • 1/2 tsp
    pepper
  • 1 tsp
    basil
  • 2 tsp
    parsley flakes
  • GARNISH
  • a little fresh parsley if you wish

How To Make grammie's pasta salad

  • Grammie’s Spaghetti Salad
    1
    Prepare your dressing and set aside. Cook your spaghetti and add a little olive oil while it is cooling. Add all the ingredients for your salad and toss together. Then add your salad dressing and toss again. Now, refrigerate for several hours and then toss again before serving. Add some fresh chopped basil for garnish if you wish.
  • 2
    Here are the peas I used and the olives. First time to try these spicy ranchero burgundy olives and they were so delicious with this salad.
  • 3
    Your salad is ready to eat. This salad really tastes great even the next day. Because you use the petite tiny peas they stay crunchy.
  • 4
    8-23-13--I had a lot leftover pasta from dinner last night, so I decided that this would be perfect to make for today. I was out of red wine vinegar and used white wine vinegar instead. It was just as delicious as the red.
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