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Summer Spaghetti Salad Recipe

Photo by: Taste of Home

Although tomatoes do not usually come to mind when someone mentions California, they are indeed one of our most plentiful crops. This chilled salad is particularly satisfying on hot summer days.

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4-6 Servings
Prep: 10 min. + chilling Cook: 10 min.

Ingredients

2 to 3 cups chopped fresh tomatoes
1/2 cup chopped fresh basil
1/4 cup chopped fresh oregano
1/4 cup chopped fresh parsley
1/2 cup chopped green onions
2 garlic cloves, minced
1 teaspoon salt
Pinch pepper
1/4 cup plus 1 tablespoon Crisco® Extra Virgin Olive Oil, divided
2 tablespoons red wine vinegar
Vermicelli or angel hair pasta
2 tablespoons grated Parmesan cheese

Directions

In a bowl, combine tomatoes with herbs, onions and garlic. Add salt, pepper, 1/4 cup olive oil and vinegar. Mix well; cover and chill. Cook pasta; drain. Toss in a bowl with Parmesan cheese and remaining olive oil. Cover and chill. Top each serving of pasta with sauce. Yield: 4-6 servings.

Nutrition Facts: 1 serving (1 cup) equals 130 calories, 12 g fat (2 g saturated fat), 1 mg cholesterol, 433 mg sodium, 5 g carbohydrate, 1 g fiber, 2 g protein.

Summer Spaghetti Salad published in Bountiful Harvest Cookbook , p5

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