Image credit: Christine
Spiralized Italian Pasta Salad
“The salad was chock full of so much flavor, and the zucchini noodles and carrots were softened, and perfectly marinated by the zesty dressing.” Christine
4 oz. spaghetti, snapped in half
7 oz. jar marinated artichoke hearts
2-3 cups of spiralized zucchini noodles, about ½ of a large zucchini
1 carrot, peeled and spiralized
2 oz. thin sliced deli salami, cut into thin strips
1 cup shredded mozzarella cheese
2 Tbsp. grated Parmesan cheese
2 Tbsp. vegetable oil
2 Tbsp. white wine vinegar
1 tsp. dry mustard
¾ tsp. dried basil
¾ tsp. dried oregano
1 clove garlic, minced
Bring a pot of salted water to a boil on the stove top.
Add the broken spaghetti and cook according to the package directions.
Drain, and rinse with cool water to bring the temperature down.
Drain the artichokes, but save the marinade!
Chop the artichokes into smaller pieces.
If your zucchini noodles are really long, slice them in half or in thirds.
In a large bowl, combine the artichokes, salami, mozzarella cheese, zucchini and carrot
spirals, and Parmesan cheese.
In a small bowl, whisk together the reserved artichoke marinade with the vegetable oil,
vinegar, dry mustard, basil, oregano, and garlic.
Pour the dressing over the salad, and toss to coat.
Cover and refrigerate until ready to serve.
Before serving, toss to coat again.
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