A cold spaghetti salad, made with angel hair, vermicelli or thin spaghetti, Italian dressing, fresh tomatoes and a variety of add-ins.

Cold Vermicelli Spaghetti Salad

Many of my blogging colleagues are all abuzz about fall recipes right now - every form of apple and pumpkin and oatmeal, caramel and maple syrup, soups and stews and chili, casseroles, butternut and acorn squash recipes are all already starting to appear.

I've been blogging since 2008, and it begins every year right about mid-August, but... as I write this, it is 105 degrees on the heat index down here in mid-afternoon and, well, I just ain't ready for that yet y'all!

Just a quick reminder.... if you aren't interested in the chit chat, info, photos, tips and such on a blog, as always, you'll find the complete recipe text with measurements and instructions, as well as a printable document, a little bit further down the page. Just swipe or scroll down to the bottom of the post!

If you live anywhere near the coastal South you know that a heat index number is just as critical a piece of weather information as the actual temperature. The heat index factors in the current humidity level and what the temperature actually feels like, and unless you've been here and experienced it firsthand, well, let's just say there is no humidity that compares.

I hear visitors here who thought they knew what humid felt like, say that all the time!

Yes, at least we do benefit from being right on the Gulf of Mexico, and on occasion we get a little sea breeze, even away from the front beach, but ask me just how a breath of hot air feels blowing across your face?! Imagine, thick, hot air suffocating you with a forced air heater blowing right on you. Not cooling at all.

So, today, I bring you a pasta salad recipe and one that I truly enjoy for its simplicity.

The base recipe is good ole Italian dressing or a blend of olive oil and vinegar poured over a bed of cooked spaghetti noodles and tossed with fresh tomatoes, and that's how I make it most often. Simple.

Like any pasta salad, from there you can go crazy with customizing it as your own. Typical add-ins are cooked, chopped bacon, finely minced celery, bell peppers and sliced green onion, though it's nice with black or green olives too. Add whatever you like. I've left a few suggestions below.

There's nothing much to this salad, but it sure is good.

Here's what you'll need to make my Cold Vermicelli Spaghetti Salad:

• 1 (12 ounce) package of angel hair, vermicelli or thin spaghetti
• 1/2 cup of homemade or commercial Italian dressing
• 2 medium sized tomatoes, seeded and chopped
• 1/4 cup of freshly grated Parmesan cheese, optional

For Seasonings:

• 1/4 teaspoon dried basil
• 1/2 teaspoon dried parsley
• 1/4 teaspoon all purpose seasoning, or to taste
• 1/4 teaspoon freshly cracked black pepper, or to taste
• 1/4 teaspoon Cajun or Creole seasoning, or to taste, optional
• Dash of dried red pepper flakes, optional

Optional Add-ins: Finely minced red, yellow or sweet onion, celery, sweet red, yellow or green bell pepper, jalapeno or other hot peppers, chopped pimentos, green onion, garlic, seeded, diced cucumber, diced summer squash or zucchini, sliced black, green or cocktail olives.

Here's how to make it!

Bring a large pot of water to a boil and add plenty of salt. Break pasta into thirds and boil to al dente according to the package directions. Drain and place into a storage bowl.

Toss with the dressing.

Add the chopped tomato and any additional add-ins you like.

Toss in the seasonings - all purpose seasoning such as Lawry's or Cavenders, black pepper, Cajun seasoning if you like and some basil and parsley. Use fresh herbs if you have them in the garden.

Toss it all together, cover and refrigerate for at least an hour. 

Toss with Parmesan cheese just before serving if you like.

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