Thursday, March 17, 2011

Extra Noodles

No matter how hard I try, when I cook spaghetti for my family, I can not make the exact amount of noodles we can eat.  There is always extra and I hate to throw them out.  My mother has a pasta salad recipe that I love.  It is sweet and savory.  I take the extra noodles and what ever veggies I have on hand in the fridge and put them in my salad.  For this one I used cherry tomatoes, carrots, cucumber and green olives.  Sliced them up and added them to the noodles.  For the dressing I use equal parts of three things you probably have on hand all the time.  Canola oil, white sugar and Cider Vinegar.  The amounts of them I use depends on the amount of noodles I have left over.  For this small amount I used 1/8 cup of each of the three.  If I have a lot of noodles, I may use 1/2 cup each.  That part you have to play by ear.  These are the spices I use....

Parsley flakes, Nature's Seasons (love this stuff for lots of things!) and garlic powder.  Just a few shakes of set amount.  Whisk together with your oil mixture until the sugar is dissolved and pour on top of noodle/veggie mixture.  Then chill.  Easy Peasy Lemon Squeezy. 

I would love to hear what you do with your leftover noodles.  Please share! 


Kathy said...

My boys love to eat the noodles plain with Parmesan cheese. Your recipe looks so much better!

Jennifer said...

I am going to try your recipe. I always have leftover noodles, I am not much help.
Thank you for your sweet birthday comment for my son. I appreciate it and he liked it, too.
Much love