School starts for me on Monday, and I will have a period of adjustment just like the students do. That includes, of course, settling back into a meal time routine. My mind is still in summer mode so my August dinner plans will reflect that I know. Hubby and I tend to hang on to every little bit of summer that we can. On Sunday I will be making this Spaghetti Salad which will serve us well for Monday evening’s meal as well as a lunch or two.
Several years ago I attended a fundraiser in our community for a project called “Safety Zone.” The idea behind the project was to provide an immediate safe house for abused children when they have been removed from their own homes. Each safe house was to be staffed by qualified caregivers and counselors. The project was funded strictly through donations and operated successfully for some time. I wish it was no longer needed, but unfortunately the problem still exists. Supposedly, that care is now being provided through other means.
I obtained a little yellow cookbook the day of that initial fundraiser that I still use often. I think community cookbooks are some of the best anyway. One of the recipes in it was this one for Spaghetti Salad. You may have heard of it, but it bears repeating especially at this hot and humid, who wants to turn on an oven, time of the year. Hubby loves it and it is just nice to have on hand in the refrigerator.
- 1 12-ounce package vermicelli
- 1 bottle McCormick Salad Supreme seasoning, more or less
- 1 16-ounce bottle Italian salad dressing (I use Zesty Italian and I seldom use this much. You may want to add some additional dressing later as the pasta absorbs the dressing.)
- 2 large tomatoes, chopped (I often use a variety of cherry tomatoes, halved.)
- 1 green bell pepper, minced (or use a mixture of red, yellow, orange and/or green)
- 1 medium red onion, minced
- 2 green onions, thinly sliced
- I usually add about 1/2 cup sliced black olives as well.
- salt and pepper
- Cook pasta according to package directions; rinse and drain well.
- Mix vegetables, salad seasoning and pasta together in a large bowl. (I usually use a plastic container with a sealable lid.)
- Pour in the Italian dressing; stir to thoroughly combine.
- Salt and pepper to taste.
- Stir well before serving. You may need to add more dressing as it gets absorbed as it sits.
- Optional: add precooked chopped shrimp or chicken. chopped pastrami or pepperoni, chopped cucumber, zucchini or yellow squash, and/or sliced black olives. I even like to add finely shredded carrots at times.
- Some people add avocado; I don’t because I don’t like the way it looks in the salad after a day. As I said, we dine on this for several days usually.
- This is better if made ahead by several hours. It makes a great light lunch or dinner.
You’re all invited to join in this week’s edition of Crock Pot Wednesdays. Just sign up with Mister Linky below. Make sure you are signing up for the August 12.
edition. (The techies are working on correcting my problem.)
Linked to:
Presto Pasta Nights hosted by Equal Opportunity Kitchen
Menu Plan Monday
Foodie Friday
Friday Feasts
Yum, this sounds good. Whenever works run late, I always have trouble figuring out what to whip up. Good luck getting situated into your new routine.
I have made this before with pepperoni and served it at cookouts. Always a winner! You reminded me of this again and I am glad you posted it!
we LOVE this salad–a friend from Bible study brought me back a HUGE spice container from a trip to Michigan filled with not mccormicks but something very similar and it was the best gift I could have gotten as mccormicks salad supreme is a tad pricey for that tiny bottle LOL
I just bought some multi-coloured spaghetti today. A dish like this would be a great use for it.
Thanks for participating in Presto Pasta Nights!
Hi Debbie,
It’s so nice to meet you!
I really appreciate the sweet
B-day wishes and kind visit to my blog. You’re always welcome!
Your blog is so pretty and I will be back to visit with you again soon.
Have a blessed week my friend.
~Warmly, Melissa 🙂
Wow Debbie that looks great and easy!!! My style of cookin’!!
Thanks for the invite to Crock Pot Wednesdays. I don’t use my crock pot near as often as I would like. I’ll be stopping by to get some great recipes!
I’m an AR girl too. I grew up in LR and now live in Jonesboro. 🙂
This sounds really yummy. I love a cold pasta salad, & we use the Zesty Italian too. I’d definitely put the avocado slices on the side.
I appreciate your kind comments, such a nice thing to say.
Julia @ Drawn to the Sea
How funny… the word verification was “puree”.
Good morning Darnold thank you for your visit to my foodie post. I adore crock pot cooking and do it often. I will be thinking of what I can share. I always do outdoors Weds. but maybe I can combine something. I will try.
It’s funny, I have made spaghetti salad for years. Just never had a recipe. I will definitely try yours. My idea for that salad was left over spaghetti when I cooked for seven. Five kids LOL. I never wanted to waste and that is how it started. My kids still ask me to make it when they visit.
Hugs, Jeanne