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Spaghetti Salad

For best flavor, prepare the pasta salad the day before you plan to serve it.

  • Prep:
  • Total Time:
  • Servings: 6

Photography: Mike Krautter

Ingredients

  • Coarse salt and freshly ground pepper
  • 1/2 pound thin spaghetti
  • 1/2 small red onion, quartered lengthwise and sliced crosswise (about 1/3 cup)
  • 3 tablespoons red wine vinegar
  • 1 tablespoon fresh lemon juice
  • 1/4 teaspoon minced garlic
  • 3 tablespoons extra-virgin olive oil
  • 1/2 teaspoon sugar
  • 1 medium bell pepper, cut into 1/2 inch pieces (about 1 cup)
  • 1/2 English cucumber, seeded and cut into 1/2 inch pieces (about 3/4 cup)
  • 1 pint cherry tomatoes, halved
  • 1/4 cup kalamata olives (about 10), pitted and halved
  • 1 tablespoon capers, rinsed and drained
  • 1/4 cup packed parsley leaves
  • 3 ounces crumbled feta (about 3/4 cup)

Directions

  1. In a large pot of boiling salted water, cook pasta until al dente, 9 to 10 minutes. Drain, and let cool slightly.

  2. While pasta is cooking, stir together onion, vinegar, lemon juice, garlic, and oil. Season vinaigrette with 1 teaspoon salt, pepper, and sugar.

  3. In a large bowl, combine pasta, bell pepper, cucumber, tomatoes, olives, capers, and vinaigrette. Cover and refrigerate at least 4 hours and up to 1 day.

  4. Toss pasta with parsley and feta. Re-season, if desired, before serving.

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