Cold new orleans spaghetti

Cold New Orleans Spaghetti

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
Cold New Orleans Spaghetti is a refreshing twist on the classic Italian pasta dish. This recipe combines the flavors of New Orleans cuisine with the coolness of a chilled spaghetti salad. It features al dente spaghetti tossed with a vibrant mix of colorful vegetables, such as bell peppers, tomatoes, and onions, all dressed in a zesty vinaigrette. The addition of Cajun spices adds a hint of heat and depth to the dish, making it a perfect choice for a light and satisfying summer meal.

Keywords: cold spaghetti, New Orleans, pasta salad, refreshing, Cajun spices.

Cold new orleans spaghetti details

Cold new orleans spaghetti, recipe Rating: 4.6
Number of votes:105

Ingredients French Dressing:

Regina red wine vinegar

olive oil

1 teaspoon salt

1 teaspoon sugar

1 teaspoon paprika

Tabascohot pepper sauce

1/4 teaspoon garlic powder

Ingredients:

One 12-ounce package vermicelli

Lawry’s seasoned salt

4 chicken breast halves

celery

bell pepper

onion

salt

pepper

1-1/2 cups Hellman’smayonnaise

lemon juice

Prepare the French dressing. Using a “Good Seasons” bottle, add red wine vinegar to the water line. Add olive oil to the oil line. Add salt, sugar, paprika, a few drops of Tabasco, and garlic powder. Shake well.

Cook package of vermicelli as directed. Marinate overnight in French dressing and season spaghetti with seasoned salt and Tabascoto taste. Mix well.

Cook chicken breast halves until tender with celery, bell pepper, onion, salt, and pepper. Remove from bone when cool. Cut as for chicken salad and thinly slice six stalks of celery. Add chicken and celery to marinated spaghetti and mix well. Add mayonnaise and mix well. Add a small amount of lemon juice and more seasoned salt to taste. Let stand overnight.

Garnish with marinated avocado, artichoke hearts, tomatoes, mushrooms, or black olives. I use Italian dressing for the marinade.

Serves: About 8 to 10