Ingredients Jump to Instructions ↓

  1. 1/4 lb 113g / 4oz Spaghetti - (broken into 2" pieces), cooked

  2. 2 tablespoons 30ml Dry white wine

  3. 1 tablespoon 15ml Wine vinegar

  4. 1 teaspoon 5ml Olive oil

  5. 1/4 teaspoon 1 1/3ml Salt

  6. 1 Pepper

  7. 1 Celery stalk - thinly sliced

  8. 10 oz 284g Frozen artichokes - thawed and quartered

  9. 1/4 cup 59ml Mayonnaise

  10. 1 tablespoon 15ml Tomato paste

  11. 2 Hard-boiled eggs

  12. 2 tablespoons 30ml Chopped parsley

  13. 1/4 lb 113g / 4oz Cooked ham - coarsely chopped (or leftover chicken)

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Keep cooked spaghetti lukewarm. In a bowl combine wine, vinegar, oil, salt, and pepper. Add celery and artichokes. Let stand 1/2 hour, turning occasionally. Meanwhile, combine mayonnaise and tomato paste. Stir well. Separate yolks and whites of hard-boiled eggs and chop separately. In heated mixing bowl, combine spaghetti and mayonnaise mixture. Mix well. Add celery and artichokes. Toss gently. Correct seasoning. For serving: Put salad in a large bowl. With a spatula arrange salad in dome shape. Arrange parsley, chopped yolks, chopped egg whites, and ham (or leftover chicken) on top of salad.


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