Description
Delicious for a Summer salad. Dressing is very predominant and cheesy. This dish is not only economical, but very tasty as well.
Ingredients
Scale
- Salad:
- 12 ounces cooked spaghetti
- 2 cups cherry tomatoes, halved
- 1 – 15 oz. can whole black olives
- 1 cucumber, sliced & halved
- 2 c. blanched broccoli florets (I cooked in microwave 2 minutes)
- 1/2 cup grated Parmesan cheese
- Creamy Italian Dressing:
- ½ cup white wine vinegar
- 1 envelope Good Seasons Italian Salad Dressing
- 1 tsp. dried Oregano
- 1 tsp. dried Parsley
- 1 tsp. dried Basil
- 2 tsp. minced garlic
- 1/4 tsp. red pepper flakes
- 1/2 tsp. salt
- 1/4 tsp. black pepper
- 1/4 c. mayo
- 1/3 cup grated Parmesan cheese
- 1 cup extra virgin olive oil (or any other preferred oil)
Instructions
- In a pot of boiling water, cook spaghetti until just done. Drain (do not rinse), and cool on a tray or sheet pan until cooled. Spaghetti will be sticky, but that only helps the dressing to stick to the spaghetti better.
- With food processor or immersion blender, mix all of the salad dressing ingredients together.
- Mix all ingredients together in a large bowl, and add more cheese if needed. Serve immediately, or cover and refrigerate for about an hour to let flavors meld together.
- Prep Time: 15 mins
- Cook Time: 7 mins
- Category: Salad
- Cuisine: Italian