Seashell Spaghetti Salad

"An old time favorite...jazzed up a bit."
 
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photo by Andi Longmeadow Farm photo by Andi Longmeadow Farm
photo by Andi Longmeadow Farm
photo by Rita1652 photo by Rita1652
Ready In:
55mins
Ingredients:
15
Serves:
4-5
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ingredients

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directions

  • Boil pasta noodles according to pkg. directions, rinse in cold water and store in refrigerator over night.
  • Place eggs in medium sized pan and add enough water to cover them by one inch.
  • Cover and bring to a boil.
  • Remove from heat.
  • Let stand 15 minutes.
  • Rinse in cold water and place a handful of icecubes in until cooled.
  • Remove shells and chop the eggs fine.
  • Store in a small bowl in refrigerator for the next day.
  • Whisk the dressing ingredients together and place in refrigerator overnight to let flavors marry.
  • The next day place all ingredients together in a medium-large bowl and toss gently.

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Reviews

  1. What's not to love about this salad! I can't wait to make this with my spring fresh zucchini! So yummy! The dressing is delicious and the salad is fresh and beautiful! Thank you CB! Made for KK Chef's Pick Tag
     
  2. Very good salad! I really loved all the ingredients in this salad and I loved the dressing! So good!
     
  3. I absolutely adored, *adored* this seashell spaghetti salad. In fact, since I have none left from today's lunch extravaganza, (except the clanking of the old farm wooden spoon on the big Italian pasta bowl) I know it was a hit! I followed the directions perfectly, and exactly. We are prolifically growing zucchini right now, and what a great addition to this salad! I used 3 green onions that were perfect here, sliced diagonally and made a great, crisp taste throughout. I bought medium seashell noodles that held up wonderfully to the dressing (very, very yummy!) and had little pockets of goodness right within their shells. Thanks for a great recipe and definite keeper! Made for *Everyday is a Holiday* July 2009
     
  4. I`m sorry we did not enjoy this. I found the amounts not precise enough. I med zucchini can mean many things. Form picking a baby zucchini with the flower still attached can be 2 inches to a full blown one that could be 2 ft. I did use 1/3 cup diced zucchini. Same with the scallions, 2-3 bunches would have really overpowered the salad. I did use 4 young scallions which equalled 1/3 cup sliced. Salad dressing mixes I stay away from because of the high salt so a made from scratch using Recipe #28324 omitting the salt. Good luck!
     
  5. I made as directed except I left out the pepperoni(don't eat it) and I quartered the recipe. Both my husband and I loved it! Thanks and good luck!
     
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