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SPAGHETTI SALAD
adapted from Reluctant Entertainer

8 ounces thin spaghetti
1/2 cup each cherry tomatoes, quartered
                       diced cucumber
                       diced green pepper
                       chopped red onion
1/2 ounce sliced black olives, drained
2 ounces hard salami, diced

DRESSING
1/2 cup extra virgin olive oil
1 tablespoon red wine vinegar
1 teaspoon dried oregano
1/2 teaspoon dried basil
juice of 1 lemon
2 cloves minced garlic
1 tablespoon grated Parmesan cheese
salt & pepper to taste

Cook spaghetti, drain and rinse with cold water.  Mix spaghetti, vegetables, olives and salami in a large bowl.  Whisk together dressing ingredients to combine very well and toss with spaghetti.  Chill several hours or overnight for flavors to marry.  Makes 10 servings approximately 4 ounces each.
All plans 7 points. But Purple points can be reduced by using whole wheat spaghetti

You may choose to add more vegetables to bulk the salad up and lower the points, however, I reduced the amount of dressing called for in the original recipe to save points. I actually cut the salad part in half but the dressing part in thirds. Too many more vegetables added and in my opinion the salad will be too dry. 
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