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Tender Spaghetti, crunchy colorful veggies and a creamy tangy dressing for this CONFETTI SPAGHETTI SALAD A Cool Summer Salad Side Dish
#catherinesplates #salad #spaghetti
Recipe: https://catherinesplates.com/confetti-spaghetti-summer-salad/
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0:00
Welcome back everyone to Katherine's
0:02
Plates. It's summeride salad day. Today
0:06
I'm going to show you how to make
0:08
something I call confetti spaghetti
0:10
salad. It has got colorful crunchy
0:14
veggies in it. Tender pasta. We're going
0:18
to pull it all together with a creamy
0:20
tangy dressing.
0:23
Yeah, this is perfect for any special
0:25
occasion during the summertime, the
0:27
holidays. Or you can do this for a pot
0:31
look. Okay, it is very delicious and
0:34
it's very versatile too with what kind
0:36
of vegetables you can put into it. And
0:38
I'm going to show you mine. First thing
0:40
we're going to do is get some spaghetti
0:42
and get that cooking.
0:45
We're going to be using 16 oz of regular
0:48
spaghetti.
0:50
I've brought a large pot of water to a
0:52
boil.
0:55
I'm going to add in some salt because we
0:57
do want to flavor the spaghetti. So,
0:59
about half a tablespoon.
1:06
We're going to add in the spaghetti.
1:08
Now, I'm going to cook it
1:12
per the directions on the back of the
1:13
package. Now, I'm going to lay out my
1:14
spaghetti here because what we're going
1:16
to do is take some and we're going to
1:17
break it into small pieces
1:21
about 3 in to 4 in like that right here.
1:30
That way, it's easily manageable. Like,
1:32
if it's this size, that's totally fine.
1:36
All right, I'm going to finish breaking
1:37
these all up. I'm going to stir this
1:39
around. We're going to cook this per the
1:41
directions on the back of the package.
1:44
until they're nice and tender. Take
1:47
about 11 to 12 minutes. Once these cook,
1:50
we're not going to cook them again. So,
1:52
you want to make sure you get to the
1:53
desired tenderness that you want of your
1:56
spaghetti.
2:03
All right, let's go check out those
2:04
veggies. Once the spaghetti is done,
2:07
you're going to drain it in your
2:10
strainer. And then you're going to run
2:12
cold water over it to stop the cooking
2:15
process and also to cool down the
2:17
spaghetti so that we can have it ready
2:20
for the salad. Now, we are going to talk
2:24
about the veggies and get those going
2:26
while the spaghetti is doing its thing.
2:29
You want cool, crisp veggies that are
2:32
nice and colorful. So come down here and
2:35
check what I have. Now these are very
2:37
versatile. You can use other things if
2:39
you want. It's your salad. So you know
2:42
the sky's is the limit. Now I'm using
2:45
these colorful little beauties over
2:47
here. These are mini peppers. They're
2:49
sweet. They can be used for salads, for
2:53
dibs. They're generally called snacking
2:56
peppers also. So I got a good handful
2:59
here with the different colors, yellow,
3:01
orange, and red. I've already washed
3:03
them off. Now, out of my celery stock, I
3:06
tend to go towards the center of it and
3:09
pull out the leafy greenery here that's
3:12
on the celery. We'll chop that up. I
3:15
just love these leaves right here.
3:17
They're so pretty. And then we got a
3:19
cucumber. I've already washed it off
3:21
because I am going to peel it somewhat
3:23
and I don't want what's on the peel to
3:25
get into the cucumber. So, make sure you
3:27
wash your cucumbers off. You can use any
3:29
cucumber you want. I'm using the
3:31
standard cucumber.
3:33
Now, I got this little pretty onion
3:35
here. It's kind of a dark red purple,
3:39
which will go good with these colors
3:40
here. I'm going to dice that up. I have
3:43
some extra things that I'm going to be
3:45
adding to the salad, but it doesn't need
3:46
any kind of maintenance. We're not going
3:49
to be dicing those up. So, but we're
3:51
going to work with these right here. So,
3:53
if you have other ideas
3:56
for colorful veggies in this spaghetti
3:58
salad, let us know in the comments and
4:01
give other people some ideas. You can
4:03
give me some ideas. This is what I
4:06
generally tend to use.
4:10
Now, if you don't have sweet peppers,
4:11
you can use, see, what are they called?
4:14
They're called bell peppers. And they
4:15
come in a variety of different colors,
4:17
too. And they're bigger than these,
4:20
obviously.
4:22
So, you can use that also. I'd be
4:24
interested to see what you would be
4:25
putting into yours. Now, the sweet
4:28
peppers. I'm just taking the caps off,
4:32
the little little tops. And then we're
4:35
just going to pull out the little seed
4:36
packet in there. Give it a little thunk.
4:40
And then we'll just dice those up. Now,
4:42
we're going to keep all the vegetables
4:44
the same size. Nice small dices. Now,
4:48
while I'm cooling down my spaghetti, I
4:50
like to add some ice to the spaghetti
4:52
here. And this in the strainer, get my
4:55
cold water and run it over the
4:56
spaghetti. It'll help cool it down
4:58
faster. Get that ice in there helping to
5:01
cool it down. It was nice and tender,
5:04
too. It'll be really good in this salad.
5:07
Then, we're going to finish chopping up
5:08
our vegetables. Make sure when you're
5:10
slicing and dicing, pull your fingers
5:12
in.
5:14
Now, with the celery, I just like to
5:16
make sure that I have nice strips.
5:21
So, I just cut down lengthwise. And then
5:24
I'm just going to push them all together
5:26
and run my knife through.
5:31
Make sure your knife is nice and sharp.
5:34
That leafy stuff will definitely give it
5:36
a nice texture in there.
5:40
Push it all over here.
5:42
I'm going to dice up an onion. And I
5:44
think y'all know how to do it. So, here
5:45
we go. There we go. We're going to push
5:48
this off to the side. And I'm sure you
5:51
all know how to peel and dice a
5:54
cucumber. So, here we go.
5:59
Woo! Look at this colorful board. To a
6:02
very large mixing bowl, we're going to
6:04
add in the cooked, cooled down
6:07
spaghetti.
6:11
And then we're going to add the veggies
6:13
on top.
6:15
Cucumbers,
6:18
red onion,
6:20
the celery,
6:22
some sweet peppers.
6:26
Got a can of corn drained, as much as
6:29
you want out of it. I'm going to put
6:30
about half a can in.
6:33
I diced up some roasted red peppers that
6:36
are in a jar.
6:39
We're going to add that
6:46
Got some diced up olives.
6:51
That's it, you guys. And now we're going
6:54
to make that beautiful dressing. Creamy
6:57
and tangy to pull this all together. In
7:00
a medium dish, we're going to add in one
7:02
cup of sour cream.
7:07
To that we're going to add half a cup of
7:10
mayonnaise,
7:12
4 oz of grated Parmesan cheese.
7:18
We've got our seasonings. I have 1 tbsp
7:20
of dried parsley, one teaspoon of black
7:24
pepper, 1 teaspoon of garlic powder, one
7:27
teaspoon of onion powder, and 1 and 1/2
7:31
teaspoons of salt because we got a lot
7:33
of veggies to flavor. That's going in.
7:40
Half a tablespoon of mustard, any kind.
7:45
And then one tablespoon of vinegar. This
7:48
is white distilled vinegar.
7:52
And to offset that vinegar and mustard,
7:54
we're going to put in 1 and 1/2 teaspoon
7:56
white granulated sugar.
7:59
Just going to take a whisk and blend
8:01
this all together.
8:04
Let's add it in
8:07
to the spaghetti and the veggies.
8:10
Oo, that dressing smells so good.
8:17
Get you some heavy duty tongs. Blend
8:20
this all together.
8:22
Can y'all see the confetti in there?
8:25
Let's serve it up. Look at those colors.
8:29
Look at that.
8:32
The more you add, the more you bulk up
8:34
this salad.
8:41
My spaghetti confetti salad.
8:47
Oh, it's hard to get every flavor onto
8:50
this fork. All those veggies.
9:02
I'm going to put my mic on the floor.
9:04
It's dropped, y'all. That is amazing.
9:08
Those flavors. It's creamy. I love the
9:12
texture of the veggies. Gives it a nice
9:14
crunch. Gives it a summer feel for sure
9:16
with all those colors. And that tender
9:19
pasta just picks up all those flavors. I
9:22
would put this in your refrigerator.
9:24
Give it a good chill for a couple of
9:26
hours before you bring it anywhere. A
9:29
potluck, a picnic. Shoot, Fourth of July
9:32
is like what? Tomorrow, the next day. I
9:35
don't know when this one's going out.
9:37
Anyway, you guys,
9:39
that is delicious. Let us know down in
9:41
the comments. What are you putting in to
9:43
your confetti spaghetti salad to make it
9:47
really festive?
9:49
All right, you guys. Give me a thumbs
9:51
up. Make sure you hype the video, share
9:54
the video, comment,
9:57
give it a like. If you're new to the
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10:02
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10:05
the next one. Stay cool, you guys. Z.
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