Cold Spaghetti Salad

Cold Spaghetti Salad
Staff Writer
Fig + Olive

This cold spaghetti salad is a great last-minute summer dish, served with an elegant Niçoise olive-basil tapenade.

4
Servings
538
Calories Per Serving
Deliver Ingredients

Ingredients

  • 1/2  Pound  spaghetti
  • 1/2  Pound  pitted Niçoise olives
  • 1  Teaspoon  Tabasco
  • 1/2  Pound  baby zucchini
  • 2  Tablespoons  chopped basil
  • 1/4  Pound  cippoline onions
  • Japanese eggplant
  • Fresh thyme, to taste
  • 1  Cup  shaved Parmesan cheese
  • 1/2  Pound  heirloom cherry tomatoes, halved
  • Salt and pepper, to taste
  • Olive oil, as needed

Directions

Bring a large pot of salted water to a boil and add 2 tablespoons of olive oil. Cook the spaghetti al dente, about 9 minutes. Rinse with cool water to prevent overcooking. Spread on sheet pan and pour 4 tablespoons of olive oil over the pan.

For the tapenade, combine the olives, 4 tablespoons of olive oil, Tabasco, basil, and salt and pepper, to taste, in a blender. Process until combined.

Cut the zucchini lengthwise and the cippoline onions in quarters. Slice the Japanese eggplant into thin slices and marinate in a bowl with 3 tablespoons of olive oil, salt and pepper, to taste, and thyme.

Preheat a grill or bring a sauté pan to high heat and cook the vegetables very quickly to give them a char but preserve their  firmness. Reserve in the fridge.

Mix the pasta with the olive tapenade, grilled vegetables, and shaved Parmesan. Toss the heirloom tomatoes on top. Let rest for approximately 1 hour.

Nutritional Facts

Total Fat
20g
29%
Sugar
19g
21%
Saturated Fat
4g
17%
Cholesterol
21mg
7%
Carbohydrate, by difference
76g
58%
Protein
20g
43%
Vitamin A, RAE
60µg
9%
Vitamin C, total ascorbic acid
25mg
33%
Vitamin K (phylloquinone)
5µg
6%
Calcium, Ca
191mg
19%
Choline, total
2mg
0%
Fiber, total dietary
8g
32%
Folate, total
14µg
4%
Iron, Fe
5mg
28%
Magnesium, Mg
39mg
12%
Niacin
3mg
21%
Pantothenic acid
1mg
20%
Phosphorus, P
254mg
36%
Selenium, Se
18µg
33%
Sodium, Na
748mg
50%
Water
148g
5%
Zinc, Zn
2mg
25%

Spaghetti Shopping Tip

Italian food is about simplicity and letting the ingredients shine. So make sure you get ingredients that are great quality and flavor. Farmers markets and specialty stores will have great produce and products. Just be sure to have some great olive oil.

Spaghetti Cooking Tip

Unlike other highly regarded cuisines, Italian cooking is usually simple to make with many dishes having only 4 to 8 ingredients. Italian cooks rely chiefly on the quality of the ingredients rather than on elaborate preparation.

Spaghetti Wine Pairing

Cabernet sauvignon, cabernet franc, merlot, malbec, mourvèdre, Rhône blends, zinfandel, petite sirah, nero d'avola, primitivo, sangiovese, or carménère with meat- or tomato-based sauces; grenache or chardonnay with cream-based sauces; pinot gris/grigio, albariño, or other fresh white wines (for instance, soave, Italian sauvignon, or grillo) with seafood pasta; nebbiolo, dolcetto, or barbera with most non-seafood pasta.