Ingredients and Weight:
- Spaghetti pasta (dry): 340g (12 ounces)
- Bell peppers (red and yellow): 1.5 pounds, diced
- Carrots: 1 pound, diced
- Celery: 1 cup, diced
- Red onion: 1/2 cup, chopped
- Broccoli florets: 1 cup, chopped (optional)
- Salad dressing (see recipe below): 2 cups
Salad Dressing:
- Olive oil: 1 cup
- Red wine vinegar: 1/4 cup
- Honey: 1/4 cup
- Dijon mustard: 2 tablespoons
- Garlic: 2 cloves, minced
- Salt and pepper: to taste
Preparation Time: 15 minutes
Cooking Time: 12 minutes (for pasta)
Difficulty Level: 2 (Easy)
Preparation Method Steps:
- Cook spaghetti according to package instructions. Drain and rinse with cold water.
- Combine bell peppers, carrots, celery, red onion, and broccoli (if using) in a large bowl.
- In a separate bowl, whisk together the olive oil, red wine vinegar, honey, Dijon mustard, garlic, salt, and pepper.
- Pour the dressing over the vegetables and toss to coat.
- Add the cooked spaghetti to the vegetable mixture and stir well.
- Cover and refrigerate for at least 2 hours before serving.
Nutritional Information:
- Calories: 400 per serving (1/8 of the recipe)
- Protein: 12g
- Carbohydrates: 60g
- Fat: 18g
Dish Characteristics:
- Colorful and visually appealing
- Crisp-tender vegetables
- Tangy and slightly sweet dressing
- Refreshing and perfect for warm weather
User Comments:
- "This salad is so flavorful and delicious. I love the combination of vegetables and the dressing is perfect." - Sarah
- "This is my go-to summer salad. It's easy to make, packed with nutrients, and always a crowd-pleaser." - John
- "I usually don't like pasta salads, but this one is an exception. The flavors are well-balanced and it's not too heavy." - Mary
Special Precautions and Tips:
- For a spicier salad, add a few minced jalapeños to the dressing.
- If you don't have all the vegetables listed, feel free to substitute with what you have on hand.
- Serve the salad with a side of bread or crackers for dipping.
