Sunday, April 14, 2013

Confetti Spaghetti Salad

1 package (7 oz) uncooked GF spaghetti, broken into thirds
2 cups Frozen mixed vegetables
1/4 cup coarsely chopped red onion
1 medium tomato, chopped (3/4 cup)
1/2 cup Italian dressing (we use fat free)-Make sure it is Gluten Free

1. Cook spaghetti as directed on package, adding frozen mixed vegetables during last 5 to 7 minutes of cooking time; cook until mixed vegetables are tender. Drain; rinse with cold water to cool. Drain well. 2. In medium bowl, gently toss all ingredients to coat. Cover; refrigerate at least 1 hour to blend flavors before serving.

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