Wednesday, June 2, 2010

Spaghetti Salad

First of all I must apologize for the photo. I couldn't get my camera to understand how to adjust on a sketti salad.

Here is a recipe for a summer salad that we eat a lot. It makes a huge salad but stays good for a long time in the fridge so we eat the leftovers with lunch. I love this salad. It does take some prep time but it is worth it and it's easy.

1 pkg. spaghetti cooked as directed on package
1 TBS accent
3 TBS lemon juice
4 TBS Wesson oil
1 cup bell pepper
1/2 cup chopped onion
2 cups diced celery
1 small jar of pimento drained
1 5 ounce jar spanish olives
1/2 cup mayo

After cooking spaghetti, rinse in cold water and drain well. Add the next three ingredients; mix well and marinate overnight. Next day add the rest of ingredients, salt to taste and mix well. Refrigerate for several hours.

1 comment:

  1. I will have to give this recipe a try. Looks good!