Spaghetti Summer Zucchini Salad recipe
1 lb. spaghetti noodles, broken into 3-inches pieces
1 small zucchini,cut into small chunks
2 tomatoes, chopped
2-3 green onions, chopped
2-3 leaves romaine lettuce torn
1/2 cup black olives
2 cloves garlic,minced
2 Tablespoons olive oil
2 Tablespoons red wine vinegar
1/2 teaspoon salt
1/2 teaspoon pepper
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In a large pot of boiling salted water, cook the spaghetti pieces, el dente.
(About 15 minutes boiling time.
Drain and set aside to let cool to room temperature.)
In a large salad bowl toss together the zucchini, tomatoes, green onions, olives and lettuce.
Toss in the cooked spaghetti.
In a small bowl stir together the minced garlic, olive oil,red wine vinegar, salt and pepper.
Drizzle over the salad and gently stir in to combine. Serve.