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Spaghetti Pasta Salad
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Since this recipe serves 12-15 people, take it along to a summer picnic or bring it for an office party. If you are just serving it for dinner or as a side dish for the family, you may want to cut the recipe in half. You can also use other plain or flavored pastas instead of whole wheat, but I will say, the whole wheat pasta is pretty tasty.
You can also add in additional yellow or orange peppers for added color or flavor. This is a nice and light summer pasta salad recipe that is exceptionally tasty.
Find more pasta salad recipes here on this page.
Spaghetti Pasta Salad
with Lemon Poppy Seed Dressing
Prep Time: 45 minutes
Salad:
1 package (12-16 ounces) Angel Hair Whole Wheat Pasta
1/2 red or purple onion
1 green bell pepper
1 red bell pepper
1 pint grape tomatoes
2 cups finely shredded cheddar cheese
Dressing:
1 bottle (12 ounces) Prepared Poppy Seed Dressing
2 Tablespoons yellow mustard
1/4 cup granulated sugar
2 Tablespoons lemon juice
fresh ground black pepper to taste
Instructions:
Step 1: Cook the pasta according to the directions on the package, adding a bit of salt to the boiling water. Drain and rinse with cold water and place in a large mixing bowl.
Step 2: While the pasta is cooking, chop the onion thin and into small pieces. Slice peppers into thin strips and then into thirds. Cut the grape tomatoes into halves.
Step 3: In a separate medium sized bowl, combine all of the ingredients for the dressing. Mix well.
Step 3: Toss the dressing with the spaghetti and vegetables. Mix in 2 cups finely shredded cheddar cheese. Cover and let stand in the refrigerator for 1-2 hours before serving.
Makes a large batch, enough for 12-15 people.
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