Cold Spaghetti Salad

This recipe has certainly been a life saver over 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 an inexpensive stretcher and is certainly a sight on any table.

I really enjoy making this Cold Spaghetti Salad because it’s easy to make, it’s so flavorful, and it never fails to satisfy. Every time I make this recipe it is the talk of the table. In fact, I just got here this past Labor Day for a cookout at my niece’s house. Everyone loved it and it was the first salad to go. Cucumbers and tomatoes give this recipe an extra freshness that makes it truly unforgettable. Once you make it, you will make it quite often and you will always remember how delicious this recipe is.

Although it 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 which makes a great appetizer menu. And it’s a great addition to your holiday menu without the fuss and long hours of preparation. This Cold Spaghetti Salad is hands down a winner and is a welcome 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 chopped

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 a large bowl or skillet; season spaghetti well with garlic powder. Add about 4 ounces of pesto sauce to cold spaghetti; mix well. Fridge. One hour before serving, add cucumbers and tomatoes; add seasoned salt and black pepper as needed. Mix well making sure all ingredients are covered with the pesto sauce. If you need more pesto sauce, 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 farmer’s market.