Potluck Spaghetti Salad recipe
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Ingredients
- 1 (16 ounce) package spaghetti 4 tablespoons olive oil 2 tablespoons balsamic creme (reduced balsamic vinegar) 1 clove clove garlic, grated 1 pinch salt and freshly ground black pepper to taste 4 tomatoes, cubed 2 (8 ounce) balls fresh mozzarella cheese, cubed 4 ounces sun-dried tomatoes, quartered 1 (6 ounce) can pitted Kalamata olives, halved 1 (5 ounce) package arugula 2 tablespoons freshly shaved Parmesan cheese
Nutrition Info
- 500.7 caloriescarbohydrate: 57.2 gcholesterol: 37.4 mgfat: 19.9 gfiber: 5.4 gprotein: 24.8 gsaturatedFat: 7.4 gservingSize: -sodium: 880.5 mgsugar: 9.7 gtransFat: : -unsaturatedFat: : -
Directions Potluck Spaghetti Salad
Directions
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Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain and place into a bowl.
Meanwhile, combine olive oil, balsamic creme, garlic, salt, and black pepper in a bowl.
Combine cooked spaghetti, tomatoes, mozzarella cheese, sun-dried tomatoes, and olives in a bowl. Pour olive oil dressing on top and mix well. Cover and refrigerate 2 to 3 hours.
Mix in arugula right before serving and season with more olive oil, balsamic creme, salt, and pepper. Sprinkle with shaved Parmesan cheese.