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
Ingredients:
from RockRecipes.com
Ingredients:
- 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
- Break pasta in half and cook in salted water according to package directions; drain.
- Whisk together the remaining ingredients to make the dressing, and then toss together with the cooked spaghetti.
- 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.