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Spaghetti salad with vegetables & salami – ideal for guests

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Ingredients for 4 servings:

  • 400g spaghetti
  • 350 g salami, coarse
  • 1 can peas and carrots
  • 125 ml vegetable stock
  • 3 tbsp oil
  • 5 tbsp vinegar
  • 1 tsp sweet paprika powder
  • 1 tsp thyme, shredded
  • salt and pepper

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 20 minutes

Break the spaghetti into finger-length pieces, add it to plenty of salted water, bring it to a boil, stirring occasionally, and cook for about 10 minutes. Then place it in a sieve, pour cold water over it, and let it drain. Skin the salami and dice it. Drain the peas and carrots, reserving the liquid. Dice the carrots. For the salad dressing: Mix the vegetable stock with the oil, vinegar, and paprika; season with salt and pepper. Stir in the thyme, mix with the salad ingredients, and let it marinate well. Season the spaghetti salad with paprika, salt, and pepper before serving.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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