Best Nancys Spaghetti Salad Recipes

ITALIAN SPAGHETTI SALAD

Italian Spaghetti Salad image

This attractive, fresh-tasting spaghetti salad can conveniently be made the night before. It makes enough for a crowd! -Lucia Johnson, Massena, New York

Provided by Taste of Home

Categories Side Dishes

Time 20m

Yield 16 servings.

Number Of Ingredients 13

Ingredients

1 package (16 ounces) thin spaghetti, halved
3 medium tomatoes, diced
3 small zucchini, diced
1 large cucumber, halved, seeded and diced
1 medium green pepper, diced
1 medium sweet red pepper, diced
1 bottle (8 ounces) Italian salad dressing
2 tablespoons grated Parmesan cheese
1-1/2 teaspoons sesame seeds
1-1/2 teaspoons poppy seeds
1/2 teaspoon paprika
1/4 teaspoon celery seed
1/8 teaspoon garlic powder

Steps:

Cook spaghetti according to package directions; drain and rinse in cold water. Place in a large bowl; add tomatoes, zucchini, cucumber and peppers. , Combine remaining ingredients; pour over salad and toss to coat. Cover and refrigerate for at least 2 hours.

Nutrition Facts : Calories 158 calories, Fat 3g fat (1g saturated fat), Cholesterol 1mg cholesterol, Sodium 168mg sodium, Carbohydrate 26g carbohydrate (4g sugars, Fiber 2g fiber), Protein 5g protein. Diabetic Exchanges

PASTA SALAD WITH BASIL VINAIGRETTE

Pasta Salad with Basil Vinaigrette image

Provided by Nancy Fuller

Categories side-dish

Time 35m

Yield 10 servings

Number Of Ingredients 16

Ingredients

1 1/2 pounds tricolor spiral pasta
Kosher salt
1/2 cup pine nuts
2 cups oil-packed sun-dried tomatoes, drained and roughly chopped
1 cup pitted Kalamata olives
8 ounces sharp white Cheddar, diced into 1-inch pieces
One 15-ounce can chickpeas, drained and rinsed
1 English cucumber, sliced
1 1/2 cups Basil Vinaigrette, recipe follows
1/3 cup Champagne vinegar
1 tablespoon honey
2 teaspoons Dijon mustard
1 shallot, roughly chopped
4 cups fresh basil leaves, roughly chopped
Kosher salt and freshly ground black pepper
1 cup extra-virgin olive oil

Steps:

Preheat the oven to 350 degrees F.
Cook the pasta in a large pot of salted boiling water according to package directions. Drain and rinse with cold water. Set aside.
Spread the pine nuts in an even layer on a small baking sheet. Transfer to the oven, and toast until golden and fragrant, about 10 minutes. Set aside to cool slightly.
In a large bowl, combine the drained pasta, toasted pine nuts, sun-dried tomatoes olives, Cheddar, chickpeas, cucumbers, and basil vinaigrette. Toss well. Serve cold.
Add the vinegar, honey, mustard, shallots, basil and some salt and pepper to a blender. Blend until well combined. With the motor running, drizzle in the olive oil; blend until fully combined.

EGGPLANT AND SAUSAGE PASTA SALAD

Eggplant and Sausage Pasta Salad image

Provided by Nancy Fuller

Time 1h

Yield 8 to 10 servings

Number Of Ingredients 13

Ingredients

Kosher salt
1 pound bowtie (farfalle) pasta
2 tablespoons plus 1/4 cup olive oil
1 medium eggplant (1 pound), cut into 1-inch cubes
Freshly ground black pepper
3/4 pound Italian turkey sausage, casings removed
1 pint (10 ounces) grape tomatoes, sliced in half
4 cloves garlic, chopped
1/2 large lemon, juiced
1/4 cup fresh basil leaves, torn
2 tablespoons roughly chopped fresh parsley
1/2 cup pitted Kalamata olives, roughly chopped
1/2 cup crumbled feta cheese

Steps:

Preheat the oven to 400 degrees F. Line a rimmed baking sheet with foil.
Bring a large pot of salted water to a boil. Cook the pasta until al dente. Drain in a colander and let cool a bit before transferring the pasta to a large bowl. Drizzle with the 2 tablespoons olive oil and mix to combine.
Add the eggplant to the prepared baking sheet; drizzle with the 1/4 cup olive oil, sprinkle with salt and pepper, and toss it all together. Roast until golden, tender and caramelized, about 30 minutes.
Heat a nonstick skillet over medium-high heat. Add the sausage and saute until cooked through, using the back of a wooden spoon to crumble the sausage, 6 to 7 minutes. Add the tomatoes and garlic and cook until heated through and starting to soften a bit, 1 minute. Add the sausage mixture to the pasta bowl. Add the lemon juice, basil, parsley, olives and roasted eggplant to the bowl and toss together. Top with the feta cheese. Serve at room temperature.