Toss an oil and vinegar dressing with favorite Italian ingredients of Roma tomatoes, fresh basil leaves, and garlic in this spaghetti salad.
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3 ounces uncooked dried angel hair pasta (capellini), broken into thirds
1/4 cup olive or vegetable oil
1/4 cup red wine vinegar or cider vinegar
2 teaspoons sugar
1 teaspoon finely chopped fresh garlic
1/8 teaspoon salt
1/8 teaspoon coarse ground pepper
1/4 cup chopped fresh basil leaves
4 medium Roma tomatoes, sliced 1/4-inch
4 ounces (1 cup) mozzarella cheese, cubed 1/2-inch
Fresh basil leaves, if desired
*Substitute 2 teaspoons dried basil leaves.
Cook pasta according to package directions. Rinse with cold water; drain.
Combine all dressing ingredients in jar with tight-fitting lid; shake well.
Just before serving, combine cooked pasta, basil, tomatoes, and mozzarella cheese in bowl. Gently stir in dressing. Place 1 lettuce leaf on each individual serving plate or line large serving plate with lettuce. Arrange salad on plates. Garnish with additional basil leaves.
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