Spaghetti Salad
User Reviews
5
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Prep Time
15 mins
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Cook Time
10 mins
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Total Time
25 mins
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Servings
6 servings
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Calories
308 kcal
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Course
Main Course
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Cuisine
American
Spaghetti Salad
Description
Spaghetti is cooked until just al dente, then dressed half with a vinaigrette made from extra virgin olive oil, red wine vinegar, minced garlic, fresh rosemary, salt, and freshly cracked black pepper. The green and yellow beans are blanched to retain crispness and mixed with cherry tomatoes, corn kernels, and red onion slices, which are also dressed in the same vinaigrette. Combining these components creates a balanced texture with tender pasta, crunchy vegetables, and a tangy seasoning.
Toasted pine nuts add a nutty crunch, while fresh basil leaves lend a fragrant finish. Baby lettuce can be placed underneath the salad for extra freshness and color. This dish works well as a cool side or light lunch and invites customization with grated Parmesan or feta cheese as optional toppings.
To toast pine nuts, use a skillet over medium heat, stirring constantly until golden, optionally with olive oil to speed toasting. The salad is best served soon after preparation to maintain crisp textures, but can be refrigerated briefly.
Ingredients
dressing
- 1/3 cup extra virgin olive oil
- 1/3 cup red wine vinegar
- 1 clove garlic finely minced
- 1 tsp rosemary fresh, finely minced
- 1/4 tsp salt
- 1/4 tsp black pepper fresh cracked
Salad
- 1/2 lb spaghetti
- 2 cups Green bean blanched or lightly steamed, cut in 1 to 2 inch pieces
- 2 cups yellow bean blanched or lightly steamed, cut in 1 to 2 inch pieces
- 2 cups cherry tomato sliced in half or quarters
- 2 corn ears steamed, kernels removed
- 1/4 red onion small, slivered
- 1/4 cup pine nut toasted
- basil leaves
- lettuce baby leaves, optional
Instructions
- Whisk together the dressing ingredients, taste to adjust anything you like, and set aside.
- Meanwhile, cook the pasta in plenty of salted boiling water just until al dente. Drain and immediately dress with about half of the dressing. Put the pasta in a large shallow serving bowl.
- In a separate bowl toss the beans, tomatoes, corn kernels, and onions with the other half of the dressing. Do this while the pasta is cooking.
- Spoon the salad over the pasta, and garnish with pine nuts and basil leaves. Serve immediately.
Notes
- Use baby lettuce as a base to enhance the salad texture and color.
- Ensure beans and corn are only lightly steamed to retain crunch and avoid raw texture.
- To toast pine nuts, stir them in a skillet over medium heat until golden; a bit of olive oil can speed this.
- This salad is vegan as written; optionally add shaved Parmesan or crumbled feta for added flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 308 kcal
% Daily Value*
| Calories | 308kcal | 15% |
| Carbohydrates | 34g | 11% |
| Protein | 7g | 14% |
| Fat | 17g | 26% |
| Saturated Fat | 2g | 10% |
| Sodium | 108mg | 5% |
| Potassium | 304mg | 6% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
| Vitamin A | 496IU | 10% |
| Vitamin C | 16mg | 18% |
| Calcium | 27mg | 3% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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