Cold Spaghetti
Chilled spaghetti salad with vegetables and zesty dressing—refreshing and great for picnics, especially in warm weather.
Ingredients
- 4 ripe tomatoes - peeled and seeded
- 3 cloves garlic, peeled
- 1/3 cup chopped fresh basil 1 teaspoon olive oil
- 1/2 teaspoon white sugar
- 1 (8 ounce) package uncooked spaghetti
- 1/2 cup shredded Parmesan cheese
Description
- In a blender or food processor, combine tomatoes, garlic, basil, oil and sugar and process until smooth. Cover and refrigerate sauce.
- 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.
- Remove sauce from refrigerator and pour over spaghetti. Toss to coat and serve topped with Parmesan cheese.
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