It’s that time of year; you know what I’m talking about! Time to fire up the grill, invite a few friends and neighbors over and have a nice little cook out! Our grill only sees a couple of days off per week during the warm months. The Man is a grilling machine! While he works his magic on the grill, my job is in the kitchen throwing together some stuff to go with it. I’ve been looking for new recipes to try and found one that looks and sounds amazing! It seems pretty simple too! Check out the California Pasta Salad Recipe below courtesy of Taste of Home.
|Photo by: Taste of Home|
Prep: 15 min. + chilling Yield: 10-15 Servings
1 pound thin spaghetti, broken into 1-inch pieces
3 large tomatoes, diced
2 medium zucchini, diced
1 large cucumber, diced
1 medium green pepper, diced
1 sweet red pepper, diced
1 large red onion, diced
2 cans (2-1/4 ounces each) sliced ripe olives, drained
1 bottle (16 ounces) Italian salad dressing
1/4 cup grated Parmesan cheese
1 tablespoon sesame seeds
2 teaspoons poppy seeds
1 teaspoon paprika
1/2 teaspoon celery seed
1/4 teaspoon garlic powder
Cook pasta according to package directions; Drain and rinse in cold water. Transfer to a large bowl. Add the vegetables and olives.
In a large bowl, whisk the dressing ingredients. Drizzle over spaghetti mixture; toss to coat. Cover and refrigerate overnight. Serve with a slotted spoon. Yield: 10-15 servings.
1 serving (3/4 cup) equals 257 calories, 13 g fat (2 g saturated fat), 1 mg cholesterol, 567 mg sodium, 30 g carbohydrate, 2 g fiber, 6 g protein.