Spaghetti Salad
Spaghetti salad is an elegant combination of noodles, and raw and roasted vegetables, dressed in an oil-free Italian dressing and served on a bed of beautiful greens. Every bite is a blissful combination of flavors. Ready in 30 minutes or less!
Servings: 6 servings
Calories: 381kcal
Ingredients
- 16 ounces spaghetti I used fettuccini noodles
- 1 bunch asparagus cut into bite-sized pieces and roasted
- 1 red pepper diced
- 1 cup artichokes chopped
- 1 green pepper diced
- ½ white onion diced
- ½ red onion diced
- 1 cup grape tomatoes cut in halves
- 1 zucchini diced
- ½ cup parsley chopped
- ½ cup basil chopped
- 8 ounces Arugula or greens of choice
Homemade Italian Dressing
- 1 recipe oil-free Italian dressing
Instructions
- Preheat oven to 400 degrees.
- Cut asparagus and place on a baking sheet lined with a silicone baking mat or parchment paper.
- Shake the pan to make sure the asparagus isn't overlapping.
- Cook for 15 minutes; remove from the oven and allow to cool.
- Now, cook noodles according to package directions (my noodles cooked in 12 minutes).
- Drain noodles in a colander, and immediately run cold water over the noodles to stop cooking.
- Using your hands, move the noodles around in the colander so all the noodles are cooled.
- Shake any excess water from the noodles in the colander and pour the noodles into a bowl.
- Add the asparagus and other vegetables EXCEPT for THE BASIL AND PARSLEY.
- Pour the Italian dressing on the noodles and vegetables, and using tongs, toss the dressing into the noodles and vegetables.
- Cover and allow to marinate in the refrigerator for an hour or more to intensify the flavors.
- Place a generous portion of greens (I used arugula) in the base of each bowl.
- Top with spaghetti salad and garnish with parsley and basil
Notes
- Always add a little salt to the boiling water when cooking spaghetti.
- It's essential to trim the pale ends of each stalk because they tend to be woody and tough. You might be accustomed to bending each stalk until it snaps in half.
- I buy artichokes packed in water or brine rather than oil.
- Prepare and dress the salad beforehand so the flavors develop in the refrigerator.
- Add 1 teaspoon of crushed red pepper flakes to spice the spaghetti salad.
- For added flavor, add vegan parmesan cheese before serving.
- The salad will last 3-5 days in the refrigerator.
Nutrition
Calories: 381kcal | Carbohydrates: 69g | Protein: 14g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Sodium: 220mg | Potassium: 757mg | Fiber: 6g | Sugar: 10g | Vitamin A: 2965IU | Vitamin C: 69mg | Calcium: 123mg | Iron: 4mg