Spaghetti Salad

gonnawantseconds.com

Sheri K.

subheading: For the dressing:

½ cup extra virgin olive oil

3 cloves fresh garlic, minced

1 tablespoon shallot, minced

1 tablespoon Dijon mustard

1 tablespoon dried Italian seasoning

¼ cup red wine vinegar

1 ½ teaspoons sugar

¾ teaspoon salt

½ teaspoon black pepper

subheading: For the salad:

1 pound spaghetti noodles, broken in half

½ cup reserved sun-dried tomato oil

1 cup zucchini, quartered and thinly sliced

1 cup red bell pepper chopped into ¼ inch pieces

1 cup cherry tomatoes, cut in halves

½ cup red onion finely diced

1 cup parsley, finely chopped

1 cup sliced sun-dried tomatoes, oil reserved

1 (3.8 ounce) can sliced black olives, drained and rinsed

1 cup parmesan cheese grated or shredded

2 (8 ounce) containers Ciliegine (fresh mozzarella balls), drained

1 cup (plus more as needed) homemade or store-bought Italian dressing (dressing recipe follows)

salt and pepper to taste

1 cup fresh basil, julienned

Directions at gonnawantseconds.com

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