Spaghetti Salad

In the kitchen, we go for a blend of the summer
flavors of tomato, basil and mozzarella.
Together they make a terrific picnic side salad
or main dish.
Marinated Spaghetti Salad
8 ounces uncooked spaghetti noodles
1 can (15-oz) diced tomatoes with basil, garlic &
oregano
3 cups cherry tomatoes cut in half (or chopped
tomatoes)
3 tablespoons balsamic vinegar
3 tablespoons sugar
3 tablespoons olive oil
1 teaspoon salt
¼ teaspoon fresh cracked black pepper
1-2 cloves crushed garlic
3 tablespoons snipped fresh basil
6 ounces fresh Mozzarella cheese, sliced, diced,
red onion, thinly sliced, optional
sliced olives, optional

Cook spaghetti according to package directions to al dente
stage. Drain, rinse in cold water and drain. Place in
bowl, add canned tomatoes, toss and refrigerate to cool and
absorb liquid.

Toss spaghetti with approximately half the fresh cherry
tomatoes.

Combine balsamic vinegar, sugar, oil, salt, pepper, crushed
garlic and half the snipped basil; shake or whisk to
combine. Pour approximately half the dressing over
spaghetti and toss to coat. Place spaghetti on serving
platter or individual plates. Arrange with remaining
cherry tomatoes, Mozzarella cheese and optional onion and
olives. Drizzle salad with remaining dressing to taste and
sprinkle with remaining snipped basil.



For delicious dairy recipes and nutrition information go
to
dairycouncilutnv.com or on
Facebook.
For nutrition research go to nation
aldairycounvil.org.