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Spaghetti Salad
Rhonda Jordahl, Fargo, ND

1/2 cup olive oil
3 tablespoons vinegar
1 teaspoon Worcestershire sauce
1 1/2 tablespoons Dijon mustard
1/2 teaspoon black pepper
1 tablespoon sugar
1 1/4 teaspoon salt
3 drops hot pepper sauce
1 small clove garlic, minced
8 ounces spaghetti, broken in half
6-ounce can small pitted black olives, drained
12 cherry tomatoes, halved
1 small green pepper, diced
6 ounces deli roast beef, cut in strips

Combine oil, vinegar, Worcestershire sauce, mustard, pepper, sugar, salt, hot pepper sauce, and garlic; set aside. Cook spaghetti according to package directions; drain. Rinse with cold water; drain thoroughly.

Combine spaghetti, olives, tomatoes, green peppers and roast beef. Add dressing and toss. Cover; refrigerate for at least 3 hours, stirring occasionally. Serve cold.

Serves 6.