Ingredients Jump to Instructions ↓

  1. Amount Measure Ingredient -- Preparation Method -- -- --

  2. 1/2 pound spinach spaghetti

  3. 1/2 cup mayonnaise

  4. 1 clove garlic -- minced

  5. 2 tablespoons rice wine vinegar

  6. 1 teaspoon curry powder

  7. 5 asparagus spears

  8. 2 med-size zucchini

  9. 1/4 pound snow peas

  10. 1/4 pound mushrooms -- sliced

  11. 1/4" thick

  12. 1 pint cherry tomatoes -- halved

  13. 1/4 cup minced parsley

  14. 1/4 cup minced basil

Instructions Jump to Ingredients ↑

  1. Break the spaghetti strands into thirds. Cook the spaghetti in a large quantity of boiling water until tender (about 8 min). Drain and set aside.

  2. Whisk together in a small bowl the mayonnaise, garlic, vinegar, and curry powder. Add this to the cooked spaghetti and gently mix.

  3. Scrape the asparagur and cut each spear on the diagonal into 1" pieces. Steam these pieces into a small amount of boiling water 5 minutes Drain and stir into the spaghetti.

  4. Cut the zucchini in half lengthwise. Slice each half crosswise into 1/4" pieces. Stir these into the spaghetti.

  5. Cut the snow peas on the diagonal into 3/4" slices. Stir these into the spaghetti.

  6. Stir in the mushrooms and tomatoes.

  7. Combine the parsley and basil. Shower the salad with the combined herbs but do not toss.

  8. Salad can be served now or covered and refrigerated. If chilled, let it return nearly to room temperature for best flavor.


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