"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Confetti Spaghetti Recipe

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This recipe for Confetti Spaghetti, by , is from The Greene Family CookBook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Karen Miller
Added: Monday, March 31, 2008

Category:
Category:

Ingredients:  
Ingredients:  
4 oz. spaghetti
3/4 cup chopped tomatoes
3/4 cup frozen mixed vegetables
3/4 cup American cheese cubed, I use Velveeta
1 T. chopped red onion
1 small can sliced black olives
1 T. mild pepper rings, chopped (optional)
2 T. grated Parmesan cheese
1 t. dried parsley
3/8 t. dried basil
1/2 t. black pepper
1/8 t. chopped garlic

1/4 cup Italian Dressing

Directions:
Directions:
Break spaghetti into fourths & cook in boiling water for 8 minutes, drain and cool in fridge for 30 minutes. Combine remainder of ingredients except dressing in large bowl. Add the cooled spaghetti and toss with dressing.

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
1 hr.
Personal Notes:
Personal Notes:
This recipe came to me from Dee Freeman. She always went strictly by the recipe, but like all of us "Greene girls" I tweak it to suit my taste. My variation adds sliced celery & I use whatever cheese I have on hand, sometimes cheddar - it cubes easier. Double the recipe, it will keep in fridge for a week or more.

 

 

 

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