This delicious Italian spaghetti salad is a perfect, European-style lunch free from nuts, soy and lactose. Enjoy the combination of spaghetti, paprika and Italian dressing!
Special diets: Vegetarian | nuts-free | soy-free | lactose-free |
️Allergens: not vegan | gluten | eggs |
⏱ 21 mins – easy
🍽 12 servings – 255 kcal per serving
|
Serving 84g |
Fat 6g |
Sat. fat 2g |
Sodium 446mg |
|
Carbs 36g |
Fibers 2g |
Sugars 6g |
Proteins 11g |
INGREDIENTS
- 1 lb spaghetti
- a quarter cup scallions
- a quarter cup cucumbers
- 2 oz paprika
- 16 oz italian dressing
TOOLS
- 1 saucepan
- 1 colander
- 1 knife
- 1 bowl
- 1 spoon
STEPS
Chop the scallions and cucumbers.
break the spaghetti into quarters.
Pour 16 cups of water into a saucepan and turn on the heat. Bring the water to a boil.
Add the spaghetti quarters to the boiling water and cook for 10 minutes. Then remove from the heat.
Drain the cooked spaghetti in a colander.
Place the drained spaghetti in a bowl. Add the chopped scallions, cucumbers, paprika, and italian dressing to the bowl. Mix the ingredients with a spoon until well combined.
It’s ready to be served !
