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Recipe from:chewnibblenosh 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
Ingredients:
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
Instructions:
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.
Set aside.
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.
ENJOY!
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