June 20, 2013


Last weekend we celebrated a birthday and Father's Day.  Lots of fun!  I made Spaghetti Salad for the birthday party.

This is my go-to pasta salad recipe and a favorite.  A co-worker gave me this recipe.  Her mother-in-law would make it for her to bring to work.  

I love my Wusthof knife.  (If you can love a knife.)

What makes this salad so unique and incredibly good is McCormick Salad Supreme.

And how about all the Parmesan cheese?

If you'd like to make this, here's how I did it:

Spaghetti Salad:

Adapted from original recipe 

1 1/2 box thin spaghetti (16 ounce box)
1 large green pepper, chopped
1 large red pepper, chopped
2 small cans sliced black olives, drained
3 large tomatoes
McCormick's Salad Supreme
1 package of fresh Parmesan cheese (you can use canned Parmesan cheese)
1 bottle zesty Italian dressing (I can't remember which brand I used so use whatever you like)


Boil spaghetti according to directions on box.
Drain, rinse, and set side.
Chop green pepper, red pepper, and tomatoes.
Put spaghetti in a large serving bowl, add chopped pepper, olives, tomatoes, 1/2 bottle Salad Supreme, Parmesan cheese, and Italian dressing.   Mix well.  Serve to family and friends!

Here's what Father's Day at our house looked like:

This picture was taken before our guests arrived.  We ate outside by the pool.  It was a beautiful
morning, and a perfect day for eating by our pool.

On the menu:  Scrambled eggs, link sausages, and Sunny Glow Coffee Cake.

Everyone's favorite.

I used Rhodes frozen rolls.  I had to get up at 3 a.m. to set them out so they would rise in time.

Then topped it with this yummy, delectable concoction (lots of eggs, butter, and sugar).   Bake at 325 degrees for 25 minutes, and here's the end result:

I regret I didn't get a picture of this cut into pieces.  So when I make it again, I will post more pictures and the recipe.  Stay tuned.


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