Cold Spaghetti Pasta Salad
View original ↗
Cooked & Loved · by Irena Macri

Cold Spaghetti Pasta Salad

NUTRITION · PER SERVING90M COOK
CAL 18%·PRO 18%
CARBS 37G42% OF CAL
3G FIBER0G ADDED0G INTRINSIC30G OTHER5G TOTAL SUGAR
FAT 18G46% OF CAL
4G SAT14G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Chilled spaghetti coated in a tangy, garlicky vinaigrette with fresh vegetables, olives, and cheese. A vibrant summer salad that tastes even better the next day and is perfect for entertaining.

sideitaliansaladpastavegetarian
View the full recipe on Cooked & Loved →

We index the facts; the cooking instructions live with the creator.

Nutrition & ingredients

Ingredients

serves 8
  • 12 oz spaghetti, broken in half (340 grams)
  • 1 cucumber (seeded and diced, English/Telegraph is best as has fewer seeds)
  • 1 red bell pepper (capsicum, finely diced, or ½ red and ½ green pepper)
  • 1 cup cherry tomatoes, halved (150 grams)
  • ⅓ cup red onion, finely minced (40 grams)
  • ⅓–½ cup sliced olives (black, Kalamata, or mixed) (50–75 grams)
  • 1–2 tablespoons pepperoncini, very finely minced (8–16 grams)
  • ½ cup shredded Asiago (50 grams)
  • ¼ cup finely grated Parmesan (25 grams)
  • ½ cup fresh basil, thinly sliced (12 grams)
  • ½ cup olive oil (120 ml )
  • 3 tablespoons red wine vinegar (45 ml )
  • 1 tablespoon lemon juice (15 ml )
  • 2 teaspoons sugar (9 grams)
  • 1 teaspoon kosher salt (4.5 grams)
  • ¾ teaspoon dried oregano (1.5 grams)
  • ¾ teaspoon dried basil (1.5 grams)
  • ½ teaspoon dried parsley (1 gram)
  • ½ teaspoon garlic powder (1.5 grams)
  • ¼ teaspoon onion powder (0.5 grams)
  • ¼ teaspoon celery seed (0.5 grams)
  • ¼ teaspoon crushed red pepper flakes (optional) (0.5 grams)
  • ½ teaspoon Dijon mustard (2.5 grams)
  • 2 tablespoons finely grated Parmesan (20 grams)
  • 2 teaspoons pepperoncini brine (10 ml)
  • Freshly ground black pepper (to taste)
PREP
20M
SODIUM
457MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.