Updated: Oct 8
Summertime (or anytime!) is a great time to whip up this refreshing California Spaghetti Salad! A light pasta dish full of flavor, boasting the season's fresh vegetables and herbs to tantalize your taste buds. A great meal all on it’s own, or enjoy it as delightful side dish to fish or chicken. Eating clean never tasted so good!
4 oz. uncooked gluten free spaghetti noodles (can also sub with whole wheat)
1/2 pint of grape tomatoes
1 medium zucchini
1 medium yellow squash
1/2 large cucumber
1 orange or yellow pepper
1/3 C red onion, diced
1 Tbsp. and 1 tsp. olive oil
1 tsp. dried majoram
6-8 fresh basil leaves, chopped (or 1 - 1 & 1/2 tsp. dried basil)
2 Tbsp. shredded parmesan cheese (optional)
Add water and 1 tsp. olive oil to a medium to large size pot and place on the stove on high heat (the oil helps keep the noodles from sticking together).
Once water is at rolling boil, break the spaghetti noodle bundles in half and add them to the pot, reduce heat medium to medium high and continue to boil for 10 - 15 minutes (or until pasta is tender when pierced with a fork.
While noodles are boiling, rinse the zucchini and squash, slice into halves and set them aside in a small bowl.
Next, rinse and slice the cucumber into quarters and the tomatoes into halves (lengthwise) and add them to a large mixing bowl. Then dice the red onion and add it to the mixing bowl.
When noodles are ready, pour them into a colander and drain the water. Allow them to sit and cool while preparing the remaining ingredients.
In a medium to large pan, sauté the zucchini and yellow squash with 1 Tbsp. olive oil and the chopped basil over medium heat for 5-8 minutes, stirring to cook evenly (for a crunchier veggie cook 5 minutes, for a softer veggie cook to 8 minutes).
Once cooked, add zucchini and squash to the mixing bowl.
Next, add the slightly cooled noodles and majoram to the mixing bowl. Gently toss to combine.
Serve with a sprinkling of parmesan cheese (optional).
Eat and Enjoy!