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Seashell Spaghetti Salad

  • 55minutes
  • 842calories

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Source: www.food.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, B9, B12, H, C, P
MineralsSelenium, Natrium, Fluorine, Chromium, Silicon, Calcium, Potassium, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 cups uncooked seashell pasta noodles

  2. 3 eggs

  3. 1 (3 ounce) package pepperoni, sliced

  4. 1 (8 ounce) package cheddar cheese , shredded

  5. 1 medium size zucchini , chopped fine

  6. 2 -3 bunches green onions , sliced

  7. 2 tablespoons dry hidden valley ranch dressing mix

  8. 1/3 cup milk

  9. 1 cup mayonnaise

  10. 2 teaspoons mustard

  11. 1/2 teaspoon sugar

  12. 1/4 teaspoon celery seed

  13. 1/4 teaspoon salt

  14. 1/8 teaspoon pepper

  15. 1/8 teaspoon oregano

Instructions Jump to Ingredients ↑

  1. Boil pasta noodles according to pkg. directions, rinse in cold water and store in refrigerator over night.

  2. Place eggs in medium sized pan and add enough water to cover them by one inch.

  3. Cover and bring to a boil.

  4. Remove from heat.

  5. Let stand 15 minutes.

  6. Rinse in cold water and place a handful of icecubes in until cooled.

  7. Remove shells and chop the eggs fine.

  8. Store in a small bowl in refrigerator for the next day.

  9. Whisk the dressing ingredients together and place in refrigerator overnight to let flavors marry.

  10. The next day place all ingredients together in a medium-large bowl and toss gently.

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