Spaghetti Salad Recipe (With Sundried + Cherry Tomatoes)
Ever wondered how to utilise the leftover spaghetti...Yes...We share a super quick and healthy Leftover spaghetti salad with sundried tomatoes, cherry tomatoes, black olives garnished with Sunflower seeds and olive oil dressing.
It is a perfect vegan salad and for those who choose to live healthily.
Check out the recipe and the ingredients in the video.
Our Recommendations for Seeds, Oils & Preserves used in the recipe:
Extra Virgin Olive Oil (For salads):
:
Spaghetti:
Sundried tomatoes:
Black Olives:
Sunflower seeds:
Sea Salt:
Black Pepper:
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Follow the recipe shared in the Video..And enjoy the whole meal!
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Amazing Italian Pasta Salad » Perfect BBQ Side Dish
Be the star of the party with this very easy to make pasta salad recipe jam-packed with veggies, meat, and an amazing homemade balsamic vinaigrette.
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Ingredients for this recipe:
• 1-pound fusilli noodles
• 4 ounces sliced mortadella
• 4 ounces sliced ham
• 2 ounces sliced salami
• ½ seeded and sliced cucumber
• 1 cup assorted cherry tomatoes, sliced in half
• ¼ cup sliced pepperoncini’s
• ½ cup sliced green olives
• ½ cup sliced black olives
• ½ peeled and small diced red onion
• 1 cup cilliegine mozzarella
• 2 tablespoons chiffonade basil
• ¼ cup shredded parmesan cheese
• ½ balsamic vinaigrette dressing recipe
• Sea salt and pepper to taste
16
Prep Time: 30 minutes
Cook Time: 10 minutes
Procedures:
1. In a large pot of boiling salted water add in the noodles and cook them until slightly crunchy or al dente, according to its package. Immediately chill the noodles under cold water and toss with some oil so that they do not stick and place in the refrigerator until ready to use.
2. To Assemble: Add the cooked noodles, meats, cucumbers, tomatoes, pepperoncini’s, olives, onions, cilliegine, basil, parmesan cheese, and salt and pepper to a large bowl.
3. Add the dressing 1 large spoonful at a time to the outside of the bowl and mix thoroughly using a rubber spatula so that the ingredients don’t break up.
4. Serve cold.
Chef Notes:
Make-Ahead: You can make this salad up to 2 days ahead of time. It is advised to keep all of the ingredients separate before serving.
How to Store: Keep in a covered container for up to 4 days. This will not freeze well.
If you want to assemble it later the best way to store the pasta is chilled and coated in a little bit of oil so that the noodles do not stick together.
I can’t stress enough, you can absolutely add more ingredients to this pasta salad such as zucchini, squash, different types of olives, etc.
15-Minute Pasta Salad | SO VEGAN
This really is an awesome pasta salad.
It has a bit of everything; it’s zesty, tangy, slightly sweet and there’s a lovely kick from the chilli flakes.
But better still, this recipe will only take you 15 minutes to prepare. Not bad, right?
This one of our go-to meals after a busy day in the So Vegan HQ. It takes almost no time at all, and it simply never gets boring.
We hope you enjoy!
Roxy & Ben
- Ingredients -
200 g pasta
1 red onion (thinly sliced)
1 large cucumber (diced)
200 g cherry tomatoes (quartered)
1 x 400g tin chickpeas (drained and rinsed)
1/2 cup black olives (pitted and halved)
1/4 cup sunflower seeds
2 handfuls of parsley (finely chopped)
For the dressing
1 lemon (juice only)
3 tbsp apple cider viegar
2 tbsp olive oil
2 garlic cloves (minced)
1 tsp chilli flakes
1 tsp agave syrup
pinch of salt
pinch of pepper
- Method -
1. Bring a saucepan of water to the boil and cook the pasta as per the packet instructions.
2. Meanwhile, transfer the sunflower seeds to a frying pan on a medium heat and toast them for 5 minutes or until the seeds start to crackle.
3. Add the red onion, cucumber, cherry tomatoes, chickpeas, olives, parsley and toasted sunflower seeds to a mixing bowl.
4. Then prepare the dressing by mixing all the ingredients together in a small bowl.
5. Drain the pasta, run cold water through it, then transfer the pasta to the mixing bowl and pour the dressing on top. Stir the pasta salad well to combine.
6. Serve with a sprinkling of parsley and any leftover sunflower seeds.
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Pasta Salad: Easy Vegan Meals