Spaghetti salad
Discover the delightful blend of al dente spaghetti, crisp veggies, and zesty dressing in this refreshing spaghetti salad. Perfect for a summer cookout!
Ingredients:
- 2 small zucchinis, cut into thin half-moons
- 1 small red onion, thinly sliced
- 1 pint multicolored cherry tomatoes, halved
- 3 tablespoons extra-virgin olive oil
- 3 tablespoons lemon juice
- ½ teaspoon salt
- ¼ teaspoon ground pepper
- 230g whole-wheat spaghetti
- 1 cup crumbled feta cheese
- ¼ cup finely chopped fresh flat-leaf parsley, plus more for garnish
Instructions:
- Combine zucchini, onion, tomatoes, olive oil, lemon juice, salt, and pepper in a large bowl. Leave it aside.
- Boil a large pot of water on high heat. Break spaghetti in half using your hands. Put the broken spaghetti into the boiling water and cook following the instructions on the package. Drain the spaghetti, then mix it with the zucchini mixture, ensuring it is well-coated. Let it chill in the refrigerator without covering for a minimum of 1 hour up to 2 days.
- Mix feta cheese and parsley into the pasta combination, gently blending them. Serve the mixture into 6 plates or bowls. Sprinkle additional parsley on top as a garnish, if preferred.
Summary:
- Calories: 1702 kcal
- Fat: 81 g
- Protein: 60 g
- Carbs: 204 g
- Potassium: 2765 mg
- Magnesium: 418 mg