Spaghettini Salad

This is a great salad to serve as a light lunch or as a side for any grilled meat. The chopped vegetables tend to sink to the bottom of the bowl so make sure you fish them out and top the pasta when serving.

8 oz. spaghettini pasta, torn in half, cooked and drained
1 small zucchini, chopped
1 small cucumber, peeled, seeded and chopped
4 oz. grape tomatoes
1/2 cup sliced red onion
1 cup baby spinach leaves
1/2 cup vegetable oil
1 medium lemon, juiced
2 tablespoons white vinegar
3 tablespoons granulated sugar
Salt & Pepper

Place all your ingredients in a large bowl and mix them.

Place the oil, lemon juice, vinegar, sugar, salt and pepper in a separate bowl. Whisk until well emulsified.

Pour the salad dressing over the pasta salad and toss well, making sure all the pasta is coated. Serve and enjoy!

Print your Spaghettini Salad Recipe Here!

My name is Mary Ann Allen and I am here to help you get organized so you can save money on groceries and feed your family healthy, nutritious food. My multi-cultural cooking background comes from being born in the US and raised in Bolivia. I have 5 kids and own around 400 cook books. I absolutely love to cook!

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