Seashell Spaghetti Salad
photo by Andi Longmeadow Farm
- Ready In:
- 55mins
- Ingredients:
- 15
- Serves:
-
4-5
ingredients
- 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
-
Dressing
- 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
directions
- 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.
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Reviews
-
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
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I`m sorry we did not enjoy this. I found the amounts not precise enough. I med zucchini can mean many things. Form picking a baby zucchini with the flower still attached can be 2 inches to a full blown one that could be 2 ft. I did use 1/3 cup diced zucchini. Same with the scallions, 2-3 bunches would have really overpowered the salad. I did use 4 young scallions which equalled 1/3 cup sliced. Salad dressing mixes I stay away from because of the high salt so a made from scratch using Recipe #28324 omitting the salt. Good luck!
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