Chilled Spaghetti Salad Recipe
Ingredients
| 1 pound spaghetti or spaghettini | ||
| 1/4 cup plus 1 tablespoon olive oil | ||
| Sweet red pepper | 1 Cup (16 tbs), thinly sliced | |
| 12 black olives, pitted and sliced | ||
| 3 tablespoons capers or 1/2 cup cooked green peas | ||
| 1 2-ounce can anchovy filets, coarsely chopped | ||
| Parsley | 2 Tablespoon, minced | |
| Lemon juice | 1 | |
| Ground pepper | 1 To taste | |
| Salt | To Taste | |
Directions
1. Cook pasta al dente, drain, and toss immediately with 1/4 cup olive oil. Cool.
2. Toss with other ingredients and refrigerate at least 1 hour before serving or before leaving for picnic. Just before serving time, toss with 1 tablespoon olive oil and correct the seasonings.
2. Toss with other ingredients and refrigerate at least 1 hour before serving or before leaving for picnic. Just before serving time, toss with 1 tablespoon olive oil and correct the seasonings.
Chef
