Prep 35 mins
Cook 20 mins
An old time favorite...jazzed up a bit.
- 2 cups uncooked seashell pasta noodles
- 3 eggs
- 1 (3 ounce) package pepperoni, sliced
- 1 (8 ounce) package cheddar cheese, shredded
- 1 medium size zucchini, chopped fine
- 2 -3 bunches green onions, sliced
- 2 tablespoons dry hidden valley ranch dressing mix
- 1⁄3 cup milk
- 1 cup mayonnaise
- 2 teaspoons mustard
- 1⁄2 teaspoon sugar
- 1⁄4 teaspoon celery seed
- 1⁄4 teaspoon salt
- 1⁄8 teaspoon pepper
- 1⁄8 teaspoon oregano
- 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.
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
Very good salad! I really loved all the ingredients in this salad and I loved the dressing! So good!
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