Serves 8


  • 1 lb                    cooked spaghetti
  • 3/4 cup             good olive oil
  • 1/4 cup             red wine vinegar
  • 1/2 cup             fresh parsley, chopped
  • 1                         garlic clove, pressed
  • 1 tablespoon    garlic salt
  • 1 tablespoon    garlic powder
  • 1 tablespoon    coarsely ground fresh pepper
  • 1 tablespoon    dried basil
  • 1 tablespoon    dried oregano
  • 1 lb                     Jarlsberg cheese, cut into thin strips
  • 1                          red bell pepper, cut into strips
  • 1                          yellow orange or green bell pepper, cut into strips
  • 1 cup                   sliced black olives
  • 3/4 cup              shredded parmesan cheese
  • 1/3 cup              chopped walnuts
  • salt and pepper to taste

Place cooled,cooked spaghetti in a large bowl. Toss with olive oil, vinegar, parsley and spices. Add remaining ingredients and mix well. Chill thoroughly. Add salt and pepper at serving time.

NOTES: Dianne says to double the dressing. Use second half just before serving, because the pasta absorbs the first half totally, and she found it too dry.

Recipe by : Diane V

In Categories : ALL OLD RecipesSalads

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