Cold new orleans spaghetti recipe

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.
Introducing the refreshing and delectable Cold New Orleans Spaghetti recipe, perfect for those hot summer days. This unique twist on a classic dish combines al dente spaghetti with a tangy and zesty dressing, creating a light and satisfying meal. Bursting with flavors of tomatoes, bell peppers, onions, and a hint of spice, this dish is sure to impress your taste buds. Serve it chilled for a refreshing lunch or dinner option.

Keywords: cold spaghetti, New Orleans, refreshing, tangy dressing, summer recipe.

Cold new orleans spaghetti recipe details

Cold new orleans spaghetti recipe, recipe Rating: 4.6
Number of votes:112

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

Instructions:

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