• Marinated Vegetable And Spaghetti Salad

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    • 2 c. halved cherry tomatoes or possibly minced tomatoes
    • 3/4 c. minced cucumber
    • 3/4 c. sliced zucchini
    • 1 sm green pepper, cut into bite size strips
    • 2 Tbsp. minced onion
    • 1/4 c. red wine vinegar
    • 3 Tbsp. salad oil
    • 2 Tbsp. sugar
    • 1 tsp lemon juice
    • 1 tsp snipped fresh parsley
    • 3/4 tsp snipped basil
    • 1 sm clv garlic, chopped
    • 8 ounce spaghetti, broken
    • 1 Tbsp. salad oil Lettuce leaves (optional) Grated Parmesan cheese (optional)


    1. In a large mixing bowl combine tomatoes, cucumber, zucchini, green pepper, and onion. In a screw top jar combine vinegar, 3 Tbsp. salad oil, sugar, lemon juice, parsley, basil, garlic, 1/8 tsp. salt and 1/8 tsp. pepper. Cover and shake well. Pour over vegetable mix. Cover and refrigerate2 to 24 hrs. Meanwhile, cook spaghetti according to package directions. Drain; rinse under cool water. Toss with the 1 Tbsp. oil.
    2. Cover and chill. To serve, spoon vegetables around spaghetti in a lettuce-lined bowl. Sprinkle with cheese. Toss before serving.
    3. Makes 8 to 10 servings.

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