Potato and Carrot Salad Spaghetti
A pasta salad with potato, carrot, ham, and broccoli tossed in Kewpie Creamy Vegetable Dressing. A sweet, veggie-rich dish ready in 15 minutes.
Ingredients (Serves 2)
- Spaghetti (1.3 mm) – 50g
- Potato – 1/2 (54g), julienned
- Carrot – 20g, julienned
- Broccoli – 3 small florets (45g)
- Ham – 3 slices (45g), julienned
- Whole kernel corn – 1 pack (50g)
- Salt – to taste
Kewpie Creamy Vegetable Dressing (Carrot & Onion) – 3 tablespoons
Instructions
- Peel and julienne the potato and carrot using a slicer.
- Break the broccoli into small florets.
- Cook the spaghetti in salted boiling water according to package directions. Add broccoli 3 minutes before the pasta is done, and add the potato and carrot 1 minute before finishing.
- Drain and rinse under cold water. Pat dry with paper towels.
- Transfer to a bowl. Add corn, julienned ham, and the dressing. Toss well and serve.
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