Friday, January 30, 2009

Spaghetti Salad (serves 8)

leftover spaghetti or 500 g of pasta, cooked
1 tomato, diced small
1 green pepper, diced
1 green onion, sliced thinly
3 radishes, diced small
1/2 cup roasted and salted sunflower seeds
1 stalk celery, chopped
1 carrot, peeled and shredded
1 Tbsp. soy sauce
lots of Italian salad dressing

I toss leftover spaghetti with a little Italian dressing before I put it into the fridge to keep it from sticking together. The next day I use two knives to chop the spaghetti into shorter pieces and add all of the chopped veggies and other ingredients. Toss well and serve. On fish days we add a can of drained tuna.

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