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Spaghetti Salad

  • Category: Salad
  • Submitted By: Isaac Owsley
  • Town/State: Sonora, CA
  • Serves: 6 – 8
  • Preparation Time: 10 minutes
  • Total Cooking time: 10 minutes

Easy to make and very delicious, this is a good way to use up leftover bruschetta or marinated tomato salad. A welcome addition to a summer picnic of sandwiches or cold baked chicken or for warm nights when a heavy meal would be too much on the system, this is one of those recipes you won’t soon want to forget.

Amount Measure Ingredients
12 oz thin spaghetti such as vermicelli or angel hair prepared according to package directions
2 cups very ripe diced tomatoes
1/2 cup pitted kalamata olives, sliced
1/2 cup red wine vinegar
2 Tbsp balsamic vinegar
1/2 cup extra virgin olive oil (or use basil infused olive oil)
1 cup grated parmesan cheese
1 tsp sweet basil
2 Tbsp sesame seeds
    Salt and pepper to taste

To prepare:

Cook pasta until just tender (al dente) drain and rinse in cold water. Place in a large bowl and mix in the diced tomatoes and olives. Add in the vinegars, oil, basil, sesame seeds and cheese and mix thoroughly. Cover and chill 1-2 hours or overnight. Serve cold with fresh basil leaves and sesame seeds as garnish.