Description
A vibrant Mediterranean no-cook salad featuring al dente spaghetti, fresh vegetables, seeds, and a zesty garlic-paprika dressing. Customize with seasonal produce for a quick, crowd-pleasing meal.
Ingredients
12 oz (340g) spaghetti
1 medium cucumber, diced
1 red bell pepper, julienned
1 cup cherry tomatoes, halved
1 small red onion, finely chopped
1/4 cup (25g) poppy seeds
2 tbsp (30g) sesame seeds
2 cups (60g) fresh basil and parsley, chopped
1/4 cup (60ml) olive oil
2 tbsp (30ml) red wine vinegar
2 cloves garlic, minced
1 tsp paprika
1 tsp salt
1/2 tsp black pepper
1 tsp chopped pepperoncini (optional)
Instructions
Bring a large pot of salted water to a boil. Cook spaghetti according to package instructions until al dente. Drain and rinse with cold water to cool.
In a large bowl, combine cucumber, bell pepper, cherry tomatoes, red onion, and herbs.
In a separate bowl, whisk olive oil, vinegar, garlic, paprika, salt, pepper, and pepperoncini until emulsified.
Add cooked spaghetti, seeds, and dressing to the vegetables. Toss to combine thoroughly. Adjust seasoning if needed.
Notes
Substitute zucchini for eggplant; swap Parmesan with hemp seeds for a vegan option. Refrigerate leftovers in an airtight container for up to 2 days. Add olives for a briny twist.