Cold Spaghetti Salad

Staff Writer
Cold Spaghetti Salad
Fig + Olive

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

Ready in
30 m
4
Servings
508
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
  • 1 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.

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.

Nutritional Facts

Total Fat
21g
32%
Sugar
9g
N/A
Saturated Fat
7g
33%
Cholesterol
19mg
6%
Protein
22g
44%
Carbs
62g
21%
Vitamin A
114µg
13%
Vitamin B12
0.3µg
5.7%
Vitamin B6
0.4mg
19.7%
Vitamin C
33mg
55%
Vitamin D
0.1µg
N/A
Vitamin E
3mg
13%
Vitamin K
22µg
27%
Calcium
441mg
44%
Fiber
10g
39%
Folate (food)
69µg
N/A
Folate equivalent (total)
69µg
17%
Iron
4mg
22%
Magnesium
95mg
24%
Monounsaturated
11g
N/A
Niacin (B3)
3mg
14%
Phosphorus
415mg
59%
Polyunsaturated
2g
N/A
Potassium
929mg
27%
Riboflavin (B2)
0.2mg
13%
Sodium
1000mg
42%
Thiamin (B1)
0.2mg
11.8%
Zinc
3mg
17%

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