Spaghetti Salad adapted from Pam’s Midwest Kitchen Korner
1 pound thin spaghetti
10 slices bacon
1/2 cup chopped celery
1 large red onion, chopped
1 green bell pepper, diced
1 (2 ounce) can sliced black olives, drained
2 tomatoes, diced
1 cucumber, diced
1/4 cup salad seasoning mix*
½ teaspoon lemon zest
3 tablespoons fresh lemon juice
¼ cup extra virgin olive oil
3 garlic cloves, minced
1/2 cup grated Parmesan cheese, optional
Directions: Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. In a large skillet over medium heat, cook bacon until crisp. Drain and crumble.
In a large bowl combine cooked spaghetti, celery, onion, bell pepper, olives, tomatoes, cucumbers and salad seasoning. In a small bowl, whisk lemon zest, lemon juice and minced garlic with olive oil. Pour over spaghetti mixture and toss. Add crumbled bacon and lightly toss. Sprinkle with Parmesan cheese, if desired.
Chill until serving.
Home-made Salad Supreme Seasoning – Makes ½ cup
3 teaspoons sesame seeds
2 teaspoons paprika
1½ teaspoon salt
1 teaspoon poppy seeds
1 teaspoon celery seeds
½ teaspoon garlic powder
2 dashes cayenne pepper
4 tablespoons Parmesan cheese or Romano (fresh is best)
Directions: Combine all ingredients and mix well. Store in a covered container in the refrigerator.
Mix all of the ingredients of the Homemade Salad Supreme Seasoning and set it to the side.
Throw the spaghetti on to cook.
Bottom line, it was great!!
Hope you enjoy!