Cold new orleans spaghetti

Cold New Orleans Spaghetti recipe

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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 dish, perfect for hot summer days. This unique recipe combines al dente spaghetti with a tangy and zesty dressing, inspired by the flavors of New Orleans cuisine. The dish is adorned with a medley of fresh vegetables, such as bell peppers, tomatoes, and onions, adding a burst of color and crunch. Topped with a sprinkle of Parmesan cheese and served chilled, this dish is a delightful blend of Southern and Italian influences.

Keywords: cold, New Orleans, spaghetti, refreshing, summer

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

Lawrys seasoned salt

4 chicken breast halves

celery

bell pepper

onion

salt

pepper

1-1/2 cups Hellmansmayonnaise

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