Sarah Rose's Dad's Made-Up Kind of a Salad Sort of Thing
Ingredients9 h servings 294 cals
- Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the broken spaghetti, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 10 minutes. Drain well in a colander set in the sink. Transfer to a salad bowl while still hot, and season to taste with salt, black pepper, half the minced garlic, half the basil, and 2 tablespoons of olive oil. Refrigerate to chill, about 30 minutes.
- In another bowl, mix the remaining minced garlic, basil, 2 more tablespoons of olive oil, grape tomatoes, red onion, black olives, and sliced mushrooms. Lightly toss the chilled spaghetti mixture into the grape tomato mixture, and season with salt and black pepper if needed. For best flavor, allow the pasta mixture to chill overnight to blend the flavors.
- Just before serving, toss with the torn romaine lettuce.
Per Serving: 294 calories; 13.2 g fat; 38.2 g carbohydrates; 8.2 g protein; 0 mg cholesterol; 263 mg sodium. Full nutrition
ReviewsRead all reviews 7
I made two small changes--I only used one pint of grape tomatoes and I used fresh spinach leaves instead of romaine lettuce leaves. For a quick throw-together pasta salad, this turned out very n...
Good!!! Pasta salads like this are great because they are so forgiving; you can adjust them every which way and it'll still work out just fine! I skipped the onion, added crushed red pepper flak...
excellent salad. Only instead of spaghetti, I used mixed colored tortilleni's
This is fantastic with "Balsamic Salad dressing" by Alice Coates (a virtually fat and calorie free tomato juice based dressing) also on this site. I made this with whole wheat pasta and left out...
Really good this pasta salads is excellent !! http://www.recettes-salades.com/