This morning was such a beautiful September morning. Since I know the cold weather is not too far away I stayed outside enjoying the sun to the fullest. I took a short bike ride first. Then, of course, this time of year there is always a good amount of work to do in the gardens and the flowerbeds so I got busy pulling weeds. My rewards for the effort I put into the garden this morning were tomatoes, cucumbers, and a sweet red pepper.
I decided to use my freshly picked produce and last nights left over spaghetti noodles to make a cold spaghetti salad. I Googled some recipes on line and got a few ideas. The recipes I found all called for bottled Italian dressing and I never have that on hand since I make most things from scratch. I prefer to make things homemade because then I can choose which oils and other ingredients go into the recipe. Healing with nutrition is important to me, so cooking the food myself is always the best plan.
I used olive oil for its amazing health benefits along with red wine vinegar for the dressing. The fresh veggies are just picked and full of vitamins and flavor. The garlic and paprika are known for calming inflammation in the body. So this salad is a winner for staying healthy. What I came up with is absolutely delicious and I hope you give it a try.
Cold Spaghetti Salad
12 oz cooked whole wheat spaghetti
1/2 cup olive oil
1/2 cup red wine vinegar
1 heaping teaspoon of paprika
1 teaspoon garlic powder
1 teaspoon salt
1 teaspoon Italian seasoning
1 teaspoon red pepper flakes
1 tablespoon agave nectar
1/2 cup Parmesan cheese
2 large tomatoes
1 large cucumber
1 sweet bell pepper (red, yellow, or orange)
To make the dressing, mix the oil, vinegar, paprika, garlic, salt, Italian seasoning, red pepper flakes, and nectar. Whisk the together well. Pour the dressing over the cooked spaghetti noodles.
Cut up the tomatoes, cucumber, and pepper into small pieces. Add them, along with the Parmesan into the spaghetti and mix well. Refrigerate for a couple of hours, stirring occasionally.
