Summer Spaghetti Salad ~ Dana

What a weird summer we are having, right? I talked to Aunt Candy who lives in Ohio this morning, and she said that it has been in the 50s at night, and the mornings smell like fall. And here in Southern California, it’s 4:00 in the afternoon and my air conditioner hasn’t kicked on all day. I don’t know if you know what that means… but mid-July and no air conditioner might just mean the second coming. Of course, the two summers that I was pregnant, mid-July brought temps of 105 and higher. Of course.

But summer, hot or cold, means family get-togethers and days at the beach. And in my family, a get-together is incomplete without this lovely spaghetti salad. It has been that way since the beginning of time, and it is something that I will pass on for generations to come. Seems a bit dramatic for pasta salad? Well. You haven’t tasted this one.

It’s a great way to use up the bounty of produce from the garden, if you have one. I’m in the beginning stages of revamping mine. I need all new planter boxes and a new watering system. But I digress. The original recipe calls for spaghetti, but a few years ago, my cousin Dawn Marie mixed it up by using Rotini… easier for the little kids to eat, and the seasoning blend gets lusciously trapped in the curves. I’m in.

So here you go. My mom’s Aunt Arleen introduced it to the family, somewhere in the 1950s, I’m sure. Be sure and mix it up the night before to allow the seasonings to really sink into the pasta. Enjoy your summer!

My bebes. Image by Cean One Studios, San Diego, CA

Spaghetti Salad

1 lb spaghetti (or any shape of pasta, really)
1 bottle Shilling Salad Supreme (found in the spice aisle)
¼ cup red wine vinegar
½ cup vegetable oil
1 red onion
1 medium to large cucumber
2 tomatoes
2 green bell peppers (you could probably switch out pepper colors, too, but there’s already a lot of red and orange, so I like the contrast of the green here)

Cook pasta, drain and cool. Add vinegar and oil. Add Salad Supreme and stir in. Add remaining ingredients. Toss and let stand all night, to let the seasonings melt into the liquid. Salt and pepper to taste before serving.

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