Spaghetti Salad
This is my Grandma’s thin spaghetti salad, a Christmas staple. I’ve removed the MSG and replaced it with a bit of salt and sugar in the seasoning mix. You can adjust it as you like, but while I ask for it every year, I don’t need Monosodium Glutamate to convince me how delicious it is.
Ingredients
- 1 box thin spaghetti or angel hair pasta
- 3 T lemon juice
- 4 T canola oil
- Seasoned Salt
- Sugar
- 4 oz diced pimento
- 1 green pepper, chopped
- 1 c celery, sliced
- 1 c black olives, chopped
- 1 ½ c Mayo
Recipe Update:
I finally found my notes for the recipe and there’s a few things missing here…
- Break the “Vermicellie” into Thirds Before Boiling
- Original Recipe calls for 1 T. Accent (if you don’t have any issues with MSG, feel free to try it this way, with seasoned salt)
- Celery should be 2 c.
- ¾ c. onions is missing; I think this is supposed to be red onion (or green)
- A note about the oil: it can be Canola oil, vegetable oil or extra virgin olive oil.
Break the pasta in half and cook according to package directions.
Place cooked spaghetti in a large bowl and add seasoning mix, lemon juice and vegetable oil. Stir to combine, cover and refrigerate overnight.
Add vegetables and mayonnaise and mix well. Chill for one hour and serve.
Variations
I also like to make my own seasoning, but you can choose 1 Tbsp of seasoned salt to your liking, adding a bit of sugar to replace the original 1 Tbsp of MSG.
Optionally, you can add diced onion – red onion or white onion – about ½ cup, or ½ an onion for extra veggies.
You can also use vermicelli noodles, which are equivalent to angel hair and traditionally Asian.
I’ve seen diced tomato used in place of pimentos, I would use just one Roma tomato.
You can also use just zesty Italian dressing with McCormick salad dressing seasoning (Perfect Pinch) instead of the olive oil + lemon juice and skip the mayo.
Tip: Don’t forget this is mayo-based, so if you bring it outside, keep it cold.
Spaghetti Salad
Ingredients
- 16 oz thin spaghetti or angel hair pasta (1 box)
- 3 T lemon juice
- 4 T canola oil
- 4 oz diced pimento
- 1 green pepper, chopped
- 1 c celery, sliced
- 1 c black olives, chopped
- 1 ½ c Hellmann's Mayonnaise Dressing with Olive Oil
Seasoning Mix
- 1 ½ T salt
- 1 T sugar
- ½ t Paprika
- ½ t turmeric
- ½ t onion powder
- ¼ t garlic powder
Instructions
- Break thin spaghetti or angel hair pasta in half and cook according to package directions
- Place cooked spaghetti in a large bowl and add seasoning mix, lemon juice and vegetable oil. Stir to combine, cover and refrigerate overnight.
- Remove pasta from the refrigerator and add vegetables and mayonnaise. Chill for one hour and serve.
Notes
