Rustic Spaghetti Salad recipe

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Ingredients

1 (16 ounce) package spaghetti
6 tablespoons olive oil, or more to taste
2 (2 ounce) cans anchovy fillets, chopped
¼ teaspoon minced garlic, or to taste
1 dash balsamic vinegar
1 dash lemon juice
1 pinch red pepper flakes, or to taste
1 pinch ground black pepper to taste

Nutrition Info

430.3 calories
carbohydrate: 56.3 g
cholesterol: 12.7 mg
fat: 16.1 g
fiber: 2.5 g
protein: 14.1 g
saturatedFat: 2.4 g
servingSize: -
sodium: 555.5 mg
sugar: 2.3 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Bring a large pot of lightly salted water to a boil. Cook spaghetti at a boil until cooked through but firm to the bite, about 12 minutes, drain. Transfer spaghetti to a large bowl.

  2. Drizzle olive oil over the spaghetti, toss to coat. Add anchovy fillets, garlic, balsamic vinegar, lemon juice, red pepper flakes, and black pepper, mix. Cover bowl with plastic wrap and refrigerate until chilled.

Recipe Yield

6 servings

Recipe Note

This is a very rustic, easy to prepare version of a pasta salad. Serve with a crusty whole-grain bread.

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