Spaghetti Salad with Roast Beef
1 pound of spaghetti
1 large cucumber, peeled and diced
Salt and pepper to taste
8 tablespoons of balsamic vinegar
1/8 teaspoon of paprika
3 drops of Tabasco sauce
1/2 cup of olive oil
2 small onions, chopped
1 pound of small tomatoes, peeled and cut into thirds
1/2 cup of sliced radishes
1/2 pound of cooked pork roast, cut into strips
1 pound if cooked roast beef, cut into strips
Cook the spaghetti in boiling salted water until just tender, following
package directions; drain.
Sprinkle diced cucumber with salt, pepper and 1 tablespoon of vinegar.
Blend remaining 7 tablespoons vinegar, salt, pepper, paprika, Tabasco sauce,
olive oil, and onions together. Drain any liquid from cucumber, combine
cucumber, pasta, tomatoes, radishes, pork and roast beef. Add dressing and
toss well. Cover and refrigerate for 15 minutes before serving. Serves 8 |
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