Some food, some drink.

Something Edible on Video: A Supreme Spaghetti Salad for Your Garden Veggies.

Abstract:

I bet you've seen it at about nine out of ten potlucks you've ever attended in your life: The spaghetti salad. And while spaghetti salad is a great way to dispatch the cucumbers and tomatoes coming out of your garden, the inconsistency with which this recipe is so often made does nothing to promote your garden bounty. In this video I'll show you that good spaghetti salad is all about balancing flavors and controlling textures; and that's why we're paying attention to our knife skills and barely undercooking some whole grain pasta.

Recipe: Jump to the detailed recipe. (or, keep reading for the gist of it) -

7 oz whole wheat spaghetti That's around half standard-sized box.

1 Tbsp Kosher salt To season the pasta water - don't add it straight to the salad for Pete's sake.

3 Tbsps McCormick Salad Supreme Seasoning (Or a reasonable facsimile; I don't care what brand you buy.)

6 fluid oz Bottled Italian Dressing (That's 3/4 cup) Pick you favorite; Low fat only if you must.

1/3 cup red onion Fine dice (Around 2 oz or 1/3 of a large onion).

1 tomato A big one- medium dice; seeds and other mess removed (8 oz pre-processed; 5-6 oz processed).

1 cucumber Peeled, halved, seeded and diced. Yield about 8 oz usable from a 12 oz cuke.

2 green onions Bias-cut (optional, but it sure makes it look nice).

Cook the spaghetti in a 3-4 quart pot full of boiling water with the 1 Tbsp of salt until not quite al dente; about 6 minutes. Drain the pasta BUT DONT RINSE IT. While spaghetti is still warm, add the Salad Supreme seasoning mix, salad dressing, and red onions. Mix well and let it all adjust for 15 minutes. Stir in the tomatoes and cucumbers. Refrigerate at least three hours and if you like, stir in / garnish with the green onion before serving.

Notes:

For even more details and a photo or two, feel free to check out this related post.

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