Anti-pasta Antipasto
I was asked to bring a pasta salad to an Easter Egg Hunt today. Here’s what I threw together:
1/2 of an 8.5 oz. jar of sun-dried tomatoes (in oil, with the oil dropped into the salad, too) (I sliced the tomatoes in strips), 1 jar of marinated artichoke hearts (mine came with roasted red peppers, as well), a jar of black olives, 1 spaghetti squash (prepared this way, then cooled by cold water being run over them,in a colander), a package of turkey pepperoni, salt and pepper to taste, juice of 1 lemon, and 1/2 a red onion, diced. Mix it into a bowl, top with feta, and enjoy this guiltless Antipasto!
I’m sorry I’m not writing much more, but no time for embellishment! How am I supposed to do all that I’m supposed to do for Easter Dinner at my house tomorrow for lots of people, plus a birthday party for my daughter (tomorrow as well), plus clean the house when it’s so nice outside?!!?
Happy Easter, everyone. I hope it’s in the high 70’s where you are today, too!
Related posts:
- Sundried Tomato Burger with Feta
- Cobb Chicken Salad
- Spaghetti Night
- Quick Caprese
- Lobster, Shrimp, and Scallop Scampi
MikeMoffit
Already salivating… can not wait to try this!!!!
Hallie, it was AWESOME!
It was really delicious! Thanks for sharing it Nedah!!
So my spaghetti squash was a little hard/crunchy this time. Did I microwave it too long, or not enough? Thanks!
Hi Hallie! My guess is, you chose a bigger spaghetti squash than you did last time you made it, and so it needed to go a bit longer. I find if you rinse it, then poke the holes (carefully, when it’s wet it’s slippery) the water makes it cook a little differently, kind of like steams it instead of burns the outside, and that helps a lot. Hope this makes sense. Smaller squashes tend to be fine with 9 minutes, if they’re on the larger side, go with 10-12 depending on size. You’ll be able to guage it if you do it enough