Spaghetti Salad

Name: Spaghetti Salad
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 6 servings
Ingredients: 1/3 cup extra virgin olive oil; 1/3 cup red wine vinegar; 1 clove garlic, finely minced; 1 tsp fresh rosemary, finely minced; 1/4 tsp salt; 1/4 tsp fresh cracked black pepper; 1/2 lb Spaghetti; 2 cups blanched or lightly steamed green and yellow beans, cut in 1 to 2 inch pieces; 2 cups cherry tomatoes, sliced in half, or quarters; 2 ears steamed corn, kernels removed; 1/4 small red onion, slivered; 1/4 cup toasted pine nuts (instructions in the notes below); basil leaves; baby lettuce leaves, optional

User Reviews

5.0

27 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
25 mins
Servings
6 servings
Calories
308 kcal
Course
Main Course
Cuisine
American

Spaghetti Salad

Julie Valencia

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Spaghetti Salad is what you make for dinner when you've got loads of fresh produce but you're craving comfy carbs...an easy vegan pasta!

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Ingredients

Servings

dressing

1/3 cup extra virgin olive oil
1/3 cup red wine vinegar
1 clove garlic, finely minced
1 tsp fresh rosemary, finely minced
1/4 tsp salt
1/4 tsp fresh cracked black pepper

Salad

1/2 lb Spaghetti
2 cups blanched or lightly steamed green and yellow beans, cut in 1 to 2 inch pieces
2 cups cherry tomatoes, sliced in half, or quarters
2 ears steamed corn, kernels removed
1/4 small red onion, slivered
1/4 cup toasted pine nuts (instructions in the notes below)
basil leaves
baby lettuce leaves, optional

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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

I laid down a bed of baby lettuce underneath the spaghetti just to add to the 'salad' vibe.
Be sure your beans and corn are just lightly steamed, you don't want them to be raw.
As written the recipe is vegan, but feel free to add some shaved or grated Parmesan on top, or some crumbled feta if you like.
To toast pine nuts, put them in a skillet over medium heat and stir almost constantly until they turn golden, this will happen fairly quickly. I like to use a little olive oil in the pan, which will make the process happen even faster.

Nutrition Information

Show Details

Calories 308kcal (15%) Carbohydrates 34g (11%) Protein 7g (14%) Fat 17g (26%) Saturated Fat 2g (10%) Sodium 108mg (5%) Potassium 304mg (9%) Fiber 3g (12%) Sugar 4g (8%) Vitamin A 496IU (10%) Vitamin C 16mg (18%) Calcium 27mg (3%) Iron 2mg (11%)

Nutrition 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%