Spaghetti salad recipe
Spaghetti Salad recipe
⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
♼ Featured image is generic and does not represent the final look of a dish.
|50 g||black olives, pitted and cut in half|
|1 can(s)||peas (reserve the juice)|
|100 g||sweet corn|
|For the Dressing:|
|150 g||natural yoghurt|
|200 ml||cold clear stock|
|4 tbsp||curry powder|
|salt and pepper|
|5 tsp||cayenne pepper|
|1 tsp||paprika powder|
|1 tbsp||dried Italian herbs|
|150 ml||mix of milk and whipping cream|
Cook the spaghetti in salted water until al dente. After draining, spray them with cold water to avoid sticking together. Immediately mix the spaghetti with all the vegetables in a large salad bowl.
Mix all the ingredients for the sauce and season very well. Add chili flakes if you like. The sauce looks as if too much but the pasta will soak up all. Pour the sauce over the spaghetti and vegetables and toss gently. Let stand for 3-4 hours or over night.
Before serving check if the salad needs more liquid. Add more milk if necessary. You also may need more seasoning.
Serve to BBQ meats; ideal for parties.
ca. 30 min
Cooking / Baking Time:
ca. 10 min
ca. 4 hrs
Grade of difficulty:
Calories per portion:
Reference: Spaghetti salad recipe
Recipe type: xarchivex
Find more recipes on thesmartcookiecook.com or see our latest posts.