This recipe has certainly been a lifesaver throughout the years. My sister, Debra, first introduced me to this delicious salad a few years ago. It is very inexpensive to make and only has a few ingredients. Sometimes homemade salads can be quite expensive, but not this one. It really is a budget stretcher and it certainly is a show stopper on any table.
I really enjoy making this cold spaghetti salad because it’s easy to make, it’s packed with so much flavor, and it never fails to satisfy. Every time I make this recipe it is the talk of the table. In fact, I made it last Labor Day for a cookout at my niece’s house. Everyone loved it and it was the first salad to disappear. Cucumbers and tomatoes give this recipe an extra freshness that makes it truly unforgettable. Once you do, you will do it quite often and you will always remember how delicious this recipe is.
Although this is a salad, I usually serve it with my appetizer menu because it goes with many appetizer dishes, both hot and cold, including meatballs, chicken wings, seafood dishes, as well as turkey and ham sandwiches, which are all preparing a great snack menu. And it’s a great addition to your Christmas menu without the fuss and long hours of prep. This cold spaghetti salad is a surly winner and is a cozy addition to any menu. Enjoy and share this recipe.
You will need to
6 ounces spaghetti, uncooked
Garlic powder to taste
4 to 6 ounces basil pesto sauce, more to taste, divided
Seasoned salt and ground black pepper to taste
2 cucumbers, peeled and diced
2 to 3 medium tomatoes, chopped
Addresses
Cook spaghetti according to package directions; drain and run cold water over the spaghetti in a colander. Once cooled, drain well.
Place spaghetti in large bowl or skillet; season the spaghetti well with garlic powder. Add about 4 ounces of pesto sauce to cold spaghetti; mix well. Refrigerate. An hour before serving, add the cucumbers and tomatoes; add seasoned salt and black pepper as needed. Mix well making sure all the ingredients are covered with the pesto sauce. If more pesto sauce is needed, add to taste. Mix well. Serve cold. Yield: 6 to 8 servings. Enjoy and share this recipe.
Tip: I usually buy my tomatoes and cucumbers during the summer at the local farmers market.