Pichi Pachi (Italian Spaghetti Salad)

By littlefish

Ingredients

• ■2/3 C. well-drained, cold, cooked spaghetti
• ■1/2 C. chopped fresh tomato
• ■1/4 C. chopped red onion
• ■1 oz. skim-milk mozzarella, 1/4-inch dice
• ■2 Tbs. fresh chopped basil
• ■1 Tbs. red wine vinegar
• ■1 tsp. olive oil
• ■1/4 tsp. minced garlic
• ■pepper to taste

Details

Servings 1

Preparation

Step 1

In bottom of a 2-cup shallow plastic container with a cover, arrange 2/3 cup cold, cooked spaghetti. Top with fresh tomato, red onion and mozzarella. Sprinkle with fresh basil. In a small glass measuring cup, whisk together red wine vinegar, olive oil and minced garlic. Drizzle evenly over pasta mixture. Sprinkle with freshly ground pepper to taste. Cover and chill until ready to serve. Serve cold.