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Playing Spaghetti Salad with Herby Breadcrumbs


  • Sandwich bread (we used soft wheat) $1.99/loaf
From the pantry:
  • Mayo
  • Salt and pepper
  • EVOO - Extra Virgin Olive Oil
  • Pasta (we used spaghetti)
  • Dried herbs
  • Peanut butter
  • Jam
  • Cheese (we used part-skim mozzarella)
  • Honey
  • Mustard (we used Dijon-style)
  • Eggs
  • Milk
  • Flour
For the Shopping List:
  • Shopping List
  • 1 pound skinless, boneless chicken breast $2.99/lb.
  • 1 apple $1.15 ($1.99/lb)
  • Sandwich bread (we used soft wheat) $1.99/loaf
  • 1 carrot $ .25 ($.99/lb)
  • 1 banana $ .20
  • 1 cucumber $.79
  • Cherry tomatoes $2.50/pint
  • Yogurt (2 single-serving containers with granola) $2.78
  • Sunflower seeds $ .99


Serves: 2


Boil 8 ounces dried spaghetti in pot of boiling water according to package instructions (or until al dente, about 9 minutes).

Drain and rinse in a colander under cool running water. Transfer 1 1/2 cups of the noodles to a medium bowl; cover and refrigerate remaining noodles (for Noodle Mini Quiches).

Add a handful of halved cherry tomatoes (about 14 or 2/3 cup) and about 2/3 cup cubes low-moisture mozzarella cheese to the bowl with the pasta. Add 2 tablespoons olive oil vinaigrette or purchased Italian dressing, season with salt and pepper, and toss to blend.

Pack into serving container. Put 1/8 cup breadcrumb topping in a separate container (so they dont get soggy before lunch).

For the Herbed Breadcrumbs:

Process 2 slices crustless sandwich bread in processor until crumbs form.

Heat 1 teaspoon EVOO in a small skillet over medium heat. Add breadcrumbs (about 1/8 cup) and a pinch of dried oregano or Italian herb blend and cook, stirring frequently, until fragrant and golden, about 6-8 minutes. Serve with the Spaghetti Salad and reserve the rest for the Cock-a-Doodle Skewers.

* Use leftover breadcrumbs for Cock-A-Doodle Skewers