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Spaghetti Salad

Ingredients
  Spaghetti 2 Pound
  Olive oil 2 Tablespoon
  Mozzarella cheese 3 Pound, shredded
  Tomatoes 12 , chopped
  Watercress 21 Ounce, finely chopped (6 bunches)
  Garlic 4 Clove (20 gm), finely minced
  Fresh pea pods 3 Pound
  Frozen green peas 30 Ounce, thawed (3 packages, 10-ounce each)
  Salt To Taste
  Freshly ground pepper To Taste
  Freshly grated parmesan cheese 1 Tablespoon
Directions

Cook spaghetti in large pot of boiling water with olive oil until al dente.
Drain well.
Return to pot, add mozzarella and toss until cheese melts (cheese will be gummy and seemingly inseparable but will break up as other ingredients are added).
Cook over low heat 15 minutes.
Remove from heat, add remaining ingredients except Parmesan and toss gently but thoroughly (using hands if necessary).

Recipe Summary

Difficulty Level: 
Very Easy
Cuisine: 
Italian
Course: 
Side Dish
Method: 
Tossed
Dish: 
Salad
Restriction: 
Vegetarian
Servings: 
15

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4.25278
Average: 4.3 (18 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 613 Calories from Fat 211

% Daily Value*

Total Fat 24 g37%

Saturated Fat 12.7 g63.3%

Trans Fat 0 g

Cholesterol 72.5 mg24.2%

Sodium 642.8 mg26.8%

Total Carbohydrates 67 g22.4%

Dietary Fiber 6.7 g26.7%

Sugars 10.5 g

Protein 37 g73.7%

Vitamin A 82.5% Vitamin C 178.5%

Calcium 60.7% Iron 31.8%

*Based on a 2000 Calorie diet

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Spaghetti Salad Recipe