juliann's spaghetti salad
(3 ratings)
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.
(3 ratings)
yield
12 /14
prep time
1 Hr
cook time
10 Min
Ingredients For juliann's spaghetti salad
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1 box1 lb spaghetti
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1/2 lgvidalia onion diced small
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1/2 lgpurple onion diced small
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1/2 lgsweet green pepper diced small
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1/2 lgsweet red pepper diced small
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1 lgcucumber seeded and diced small
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1 smcan sliced black olives drained
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1 smcan sliced mushrooms drained
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1 lgcan baby ears of corn drained & cut in half
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1/2 canblack beans drained (not seasoned)
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1 canchick peas garbanzos rinsed & drained
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1 boxfrozen peas/carrots steamed al-dente
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1 canwhole kernal sweet corn drained
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6 ozsliced pepperoni cut in strips
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1/2 lbcapicola ham cut in 1 inch pieces
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6 ozprovolone cheese cut in small pieces
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1 smjar sliced green olives w/pimentos
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4 ozgrated parmesan cheese
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1 bottlelarge kraft zesty italian salad dressing
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3 clovefresh garlic
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2 ozgood virgin olive oil
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1 ozred wine vinegar
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2 tspsalt
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1 tspfresh cracked black pepper
How To Make juliann's spaghetti salad
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1blend 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.
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2Follow 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.
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3Dice 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.
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4Follow instructions on package of peas/carrot steam to al-dente. When done rinse in cool water set aside.
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5Dice all deli meats, pepperoni, and cheese. You may add any combination of deli meats and cheeses you desire.
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6Pull 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
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