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Spicy Spaghetti Salad
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1 package (7 ounces) spaghetti
1 can (10 ounces) diced tomatoes with green chilies, undrained
1/2 cup mayonnaise
1/2 cup chopped pimiento-stuffed olives
1/4 cup chopped celery
1/4 cup chopped onion
2 garlic cloves, minced
1/4 teaspoon salt
1/4 teaspoon ground cumin
Break spaghetti in half and cook according to package directions. Meanwhile,
combine the remaining ingredients in a large bowl. Drain spaghetti; rinse in cold
water. Add to tomato mixture and toss. Cover and refrigerate for at least 2
hours.
Yield: 4 servings.
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Printed from tasteofhome.com Oct 10, 2008Copyright Reiman Media Group, Inc © 2008 |