Cold new orleans spaghetti

Cold New Orleans Spaghetti

⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
♼ Featured image is generic and may not represent the (final) appearance of a dish.
♼ Recipe origin is unknown. Cold new orleans spaghetti, recipe Rating: 4.6
Number of votes:92

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