Spaghetti Salad

Welcome to the Cooking Corner! Michelle Bonicellis from Tulsa's OSU Extension Center joined News On 6 to show us a great recipe for Spaghetti Salad.

Ingredients

Dressing

• 1/3 cup extra virgin olive oil

• 1/3 cup red wine vinegar

• 1 clove garlic, finely minced

• 1 tsp. fresh rosemary, finely minced

• 1/4 tsp. salt

• 1/4 tsp. fresh cracked black pepper

Salad

• 1/2 lb. spaghetti

• 2 cups blanched or lightly steamed green

beans, cut in 1” to 2” pieces

• 2 cups cherry tomatoes, sliced in half

• 2 ears fresh or frozen corn, steamed

• 1/4 small red onion, slivered

• 1/4 cup pine nuts, toasted

• Basil leaves

• Baby lettuce leaves, optional

Instructions

1. Whisk together the dressing ingredients and set aside.

2. Meanwhile, cook the pasta in salted boiling water until al dente. Drain immediately dress with

about half of the dressing. Put the pasta in a large shallow serving bowl, over an optional bed of

baby lettuce.

3. In a separate bowl toss the green beans, tomatoes, corn and onion with the other half of the

dressing.

4. Spoon the salad over the pasta, and garnish with pine nuts and basil leaves. Serve immediately.

Serves: 6

Nutritional analysis per serving:

Calories: 308

Total Fat: 17g

Saturated Fat: 2g

Sodium: 108mg

Carbohydrates: 34g

Fiber: 3g

Sugars: 4g

Protein: 7g