Spaghetti Salad

Course : French
Serves: 6
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1/4 pound spaghetti -- (broken into 2 inch pieces), cooked
2 tablespoons dry white wine
1 tablespoon wine vinegar
1 teaspoon olive oil
1/4 teaspoon salt
1 dash pepper
1 medium celery stalk -- thinly sliced
10 ounces frozen artichokes -- thawed and quartered
1/4 cup mayonnaise
1 tablespoon tomato paste
2 large hard-boiled eggs
2 tablespoons chopped parsley
1/4 pound cooked ham -- coarsely chopped (or leftover chicken)

Preparation / Directions:

Keep cooked spaghetti lukewarm. In a bowl combine wine, vinegar, oil, salt, and pepper. Add celery and artichokes. Let stand 1/2 hour, turning occasionally. Meanwhile, combine mayonnaise and tomato paste. Stir well. Separate yolks and whites of hard-boiled eggs and chop separately. In heated mixing bowl, combine spaghetti and mayonnaise mixture. Mix well. Add celery and artichokes. Toss gently. Correct seasoning. For serving: Put salad in a large bowl. With a spatula arrange salad in dome shape. Arrange parsley, chopped yolks, chopped egg whites, and ham (or leftover chicken) on top of salad. Comments: Makes a fine hors-d'oeuvre or a delicious luncheon main dish. These proportions are for a main dish. Recipe Source: THE ART OF FRENCH COOKING by Fernande Garvi

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