Vegetable Spaghetti Salad
A cold pasta salad with colorful vegetables and a tangy dressing that may include mayonnaise.
A chilled pasta-style salad with colorful vegetables and a tangy dressing that may include mayonnaise.
Despite the name, this reads more like a picnic salad than a pasta main dish. It is best served cold and can be made without dairy.
Ingredients
- half a cup green bell pepper
- half a cup red bell pepper
- half a cup yellow bell pepper
- half a cup, chopped tomato
- half a cup, chopped green onion
- half a cup, cooked corn
- half a cup, sliced black olives
- half a head lettuce
- quarter cup lemon juice
- 6 tablespoons white vinegar
- quarter cup olive oil
- 1 teaspoon salt
- 1 teaspoon sumac
- 1 tablespoon oregano
- quarter cup ketchup
- quarter cup mayonnaise
- some cooked spaghetti, ready to use spaghetti
Instructions
- In a salad bowl, place the green bell pepper, red bell pepper, yellow bell pepper, tomato, green onion, corn, black olives, and lettuce.
- In the salad bowl, add the oregano, salt, and sumac to the ingredients.
- In a separate bowl or pot, combine the mayonnaise, ketchup, lemon juice, white vinegar, and olive oil, then mix until well combined.
- In the salad bowl, pour the sauce over the vegetables and toss the ingredients.
- In the salad bowl, you can add the cooked, ready-to-use spaghetti if desired.