Cold Spaghetti Salad

It's been quite a while since I posted and I'm done procrastinating. Sorry to my six loyal fans. Starting tomorrow I do better. No, really.

Well today I have to give thanks to the young men and women of the Cherry Creek ward, who donated their leftover spaghetti to us (maybe because we have the most kids in the ward). Anyway, today my sweet wife wasn't feeling well so I volunteered to make lunch. With a fridge full of food what to make? I see a ton (actually only about 10 lbs) of cooked spaghetti. It's flowing everywhere like snakes in an Indiana Jones movie.

As I search, I find a small about of freeze dried chopped broccoli (not enough to use for a side dish) left in the bottom of a can, about a cup of FD red and green bell peppers left in another can, a bag of Italian cheese blend (from last nights dinner) and some tomatoes. Forget the tomatoes, I have dozens of cans of fire roasted tomatoes from last months case lot sale at Smiths.

Now I know what I going to make, cold Spaghetti Salad. So here is how I did it. (Amounts are approximate and based on what I had on hand). There will be plenty of left over even for 6 hungry teenagers.

Spaghetti Salad with a Sun-Dried Tomato Vinaigrette

5 lb Spaghetti, cooked, chilled and oiled.

1 Cup FD (Freeze Dried) Broccoli, reconstituted and drained

1 Cup FD Green & Red Bell Peppers, reconstituted and drained

2 cans Fire Roasted Tomatoes, drained (reserving the juice)

8 oz bag Italian Cheese Blend

Feel free to add your own touches like diced cucumbers, spinach, feta cheese, etc. A sprig of fresh Basil would make a nice garnish.

Sun Dried Tomato Vinaigrette (makes about 7-8 cups) -

approx. amount as I eyeballed the ingredients.

2 Cups Vinegar (I used red wine and apple cider because that is what I had)

2 Cups Water (reserved tomato juice and water)

1 TBSP Italian Seasoning

1 tsp Onion Powder

1 tsp Minced Garlic

2- tsp Sun-Dried Tomatoes

2 Cups Extra Virgin Olive Oil

Puree the tomatoes and garlic in the food processor. Add all the ingredients (except the oil) to a blender. Turn on high and slowly drizzle the oil in until well blended (emulsified).

Drain FD vegetables, mix all salad ingredients together with about 2-3 cups of dressing. You can serve immediately or let sit in the refridgerator for 1-2 hours for the flavors to blend. If chilling, re-toss prior to serving.

Enjoy.