Guest guest Posted July 24, 2003 Report Share Posted July 24, 2003 SPAGHETTI SALAD 2 lbs. sprouted grain pasta (can be any shape) 16 oz. favorite organic italian dressing (your own mix is fine) Fresh organic produce (plum tomatoes, bell peppers, mushrooms, onions, artichoke hearts, zuchinni, eggplant, etc.) Olives Parmesan cheese (optional) Cook your pasta till just done. Do not overcook. Chop or julienne veggies, place them in a large bowl and pour salad dressing over them. Add pasta, olives and finely grated parmesan cheese (around 1/2 cup) and toss thoroughly. Let sit, covered in refrigerator 3 hours and serve cold. This recipe is very versatile and you can use just what your family likes in it. Quote Link to comment Share on other sites More sharing options...
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