Cold Spaghetti Salad

This is my mom’s recipe and it remains one of my favorites. It’s a light dish that’s great for summer or those unexpectedly warm fall days. The ingredients are flexible: I leave out the olives and my mom substitues 1 cup of steamed broccoli for the zucchini, so mix and match with alternate veggies as you prefer. To make it a little healthier, use whole wheat spaghetti.

The original recipe had feta in it. I have replaced that with a link to a vegan feta recipe, which I have not tried. These days, I usually just add a bit of sea salt to help get the saltiness that the feta added to the dish.

Serves 6.

Ingredients

for the salad…

• 4 medium tomatoes, peeled, chopped
• 1 medium cucumber, chopped
• 1 small green pepper, seeded, chopped
• 1 small onion, chopped
• 1 cup black olives, chopped
• 1/4 cup fresh parsley (or 1 1/2 tbsp dried)
• 8 oz. spaghetti or fettuccine, cooked, drained
• 1 cup crumbled tofu feta (4 oz.) or sea salt, to taste
• 1 small zucchini, chopped

for the dressing…

• 1/2 cup extra virgin olive oil
• 1 tbsp. sugar
• 3 tbsp. white wine
• 2 tbsp. lemon juice
• 1 tbsp. fresh basil (or 1 tsp. dried)
• 1/4 tsp. pepper
• Dash Tobasco sauce

Directions

Combine all salad ingredients in a large bowl. Mix the dressing, drizzle over salad, and toss. Chill for an hour.

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