Spaghetti-Vegetable Salad
Spaghetti-Vegetable Salad is an impressive dinner. Made with 1 (8 oz.) pkg. spaghetti, 1 (16 oz.) jar marinated artichoke hearts, chopped, 1 (4 oz.) can sliced ripe olives, drained, 1 c. frozen english peas, thawed and 1 medium red bell pepper, chopped, this recipe delivers authentic, satisfying flavors. Ideal for meal prep and leftovers taste even better.
π¨βπ³ Instructions
Cook spaghetti; drain and rinse with cold water.
Combine artichokes, olives, peas, bell pepper, zucchini, onion and cheese.
Combine mayonnaise, parsley, dill, pepper and Italian dressing.
Stir with wire whisk; add to spaghetti mixture and stir well.
Cover and chill.
π· Perfect Pairings
Complete your meal with these
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