Beat the summer heat with this refreshing and flavorful Cold Spaghetti Salad. It’s easy to prepare and perfect for picnics, potlucks, or any gatherings!
Ingredients
- 1 lb. vermicelli
- 1 lb. fine chopped bell pepper
- 2 small zucchini, finely chopped
- 1 large purple onion, sliced thin
- 1 large bottle Bernstien Italian dressing
- 1/2 to 3/4 jar Schilling Salad Supreme seasoning
Salad Preparation
- Cook noodles 1/2 done (do not rinse).
- Add all other ingredients; mix well.
- Marinate at least 3 hours.
- The longer it sits, the better it gets!!
Calorie: 250
Total cooking time:3 hours 20 minutes
Difficulty level: Easy
Let’s Get Saucy with Cold Spaghetti Salad
Greetings, fellow food enthusiasts! I had a truly hilarious kitchen escapade yesterday while trying to whip up some Cold Spaghetti Salad. Now, I’m no Gordon Ramsay, but I can handle my way around a chopping board. So, let’s dive into this tasty tale, shall we?
The Ingredients Gathering Fiasco
Initially, I was feeling pretty confident. I mean, how hard could it be? I had my **1 lb. of vermicelli**, **1 lb. of finely chopped bell pepper**, **2 small zucchini, finely chopped**, **1 large purple onion, sliced thin**, **1 large bottle of Bernstien Italian dressing**, and last but not least, **1/2 to 3/4 jar of Schilling Salad Supreme seasoning**. I had a bit of a wrestling match with the onion, but that’s a story for another day!
The Vermicelli Showdown
First up, the vermicelli. My task was simple: cook the noodles until they were half done. I mean, how hard could that be? Half-done is just a fancy way of saying ‘still slightly crunchy,’ right? Fast forward 10 minutes, and there I was, poking the vermicelli every 10 seconds, hoping I wasn’t turning them into a mushy disaster. Note to self: noodles do not appreciate being poked.
The Veggie Chop-Chop
Next, we move onto the bell pepper and zucchini. Now, there’s something oddly satisfying about chopping veggies, right? I was channeling my inner-Ninja, slicing and dicing until I had a colorful mountain of green goodness. A word of caution though: zucchinis are slippery little devils. I spent a good five minutes chasing a rogue zucchini around my kitchen floor.
Onion Tears and Seasoning Soiree
Now onto the purple onion. I don’t know what I ever did to onions, but they seem to have a personal vendetta against me. The minute I started slicing, it was like a floodgate had opened. There I was, bawling my eyes out over a large purple onion. But hey, at least my sinuses were clear!
Then came the grand finale: the Bernstien Italian dressing and Salad Supreme seasoning. It was like a little party in my mixing bowl. As the dressing mixed with the seasoning, the aroma was nothing short of a culinary concert.
The Waiting Game
The final step? Let it marinate for at least 3 hours. The longer it sits, the better it gets. Now, I’m not known for my patience, but the anticipation of that first bite was worth every second.
The Tasting Triumph
Finally, the moment of truth. I grabbed my fork, scooped up a generous helping, and let me tell you – it was a symphony of flavor. The crunch of the bell pepper, the zing of the onion, the subtle smoothness of the zucchini – it was a flavor fiesta in my mouth!
So there you have it, folks. My comedy of errors turned culinary success. Try this recipe, have a good laugh, and remember – cooking is about the journey, not just the destination!
