bcmom's kitchen

bcmom's kitchen

Monday, June 8, 2015

Lemon Spaghetti Salad

I've made this salad a few times now.  It's very simple and makes a great side dish.  I really like it with these stuffed chicken breasts.  The original recipe uses  a 1 pound package of spaghetti, but I have cut it in half because that makes enough for 2 or 3 meals, since there are just the two of us.  I think it would be a great potluck offering, and in that case, I'd say go ahead and double this recipe.  You'll be able to feed a crowd.

Lemon Spaghetti Salad
from RockRecipes.com

  • 8 oz. dry spaghetti (or angel hair)
  • 1/4 cup olive oil
  • Juice and zest of one lemon
  • 1/4 cup Parmesan cheese
  • 2 green onions, chopped
  • 2 T chopped fresh basil (fresh mint or tarragon can also be used)
  • Salt and pepper to taste
  1. Break pasta in half and cook in salted water according to package directions; drain.
  2. Whisk together the remaining ingredients to make the dressing, and then toss together with the cooked spaghetti.
  3. Serve hot or cold.

The original recipe calls for freshly grated Parmesan, which would probably make this even better. Unfortunately, all I usually have is the kind of Parmesan that comes in the green can - but that works pretty well, too.

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