Summer Spaghetti Salad

Is a family reunion on your horizon?  How about a cook-out with friends or a company picnic?  If so, spaghetti salad is just the right dish for a hot summer day to fill up those bellies!

There are so many variations of spaghetti salad that is usually served cold but can be served hot as well.  You can add your favorite variety of vegetables to satisfy your tastes.  I use thin spaghetti but, you can replace it with linguine, vermicelli or the pasta of your choosing; just cook it until al dente. 

It is a refreshing salad due to the fresh crunchy brilliantly colored vegetables.  This dish will be eye candy and disappear fast.  It’s great for any get together because, not only can it be made ahead; it is mayonnaise free to avoid spoiling in this hot weather. 

This is a scrumptious go-to dish to satiate your hunger quickly ~ actually; I can make a meal of just this mouthwatering salad!

Summer Spaghetti Salad

Ingredients:

1 pound thin spaghetti
10 slices bacon
1/2 cup chopped celery
1 large red onion, chopped
1 green bell pepper, diced
1 (2 ounce) can sliced black olives, drained
2 tomatoes, diced

1 cucumber, diced
1/4 cup salad seasoning mix, recipe here
½ teaspoon lemon zest

3 tablespoons fresh lemon juice

¼ cup extra virgin olive oil

3 garlic cloves, minced
1/2 cup grated Parmesan cheese, optional

Method:

Bring a large pot of lightly salted water to a boil.

Add pasta and cook for 8 to 10 minutes or until al dente; drain.
In a large skillet over medium heat, cook bacon until crisp.

Drain and crumble.
In a large bowl combine cooked spaghetti, celery, onion, bell pepper, olives, tomatoes, cucumbers and salad seasoning.

In a small bowl, whisk lemon zest, lemon juice and minced garlic with olive oil.

Pour over spaghetti mixture and toss.

Add crumbled bacon and lightly toss.

Sprinkle with Parmesan cheese, if desired.

Chill until serving.

8-10 servings

Give it a go ~ it’s a delicious people pleaser!!!