Tuesday, July 7, 2009
Summer Spaghetti Salad (Vegan)
I have been seriously busy at work this summer. I've been biking to work earlier than usual and biking home from work later than usual.
By the time I get home, I am exhausted. And hungry for something quick and simple.
This summer spaghetti salad, from Jeanne Lemlin's Simple Vegetarian Pleasures, has become part of my rotation of weeknight meals. It's perfect for the summer. There's something honest about this dish in its use of fresh, natural ingredients, such as tomatoes and fresh herbs.
This salad also tastes good the following day, when all of the flavors have melded.
Lemlin recommends making this dish earlier in the day (one to 8 hours before serving). I made this dish when I got home from work. I just ran the cooked spaghetti noodles under lukewarm water to cool them down a bit before tossing them in the dressing.
Summer Spaghetti Salad
Serves approximately 4
2 tablespoons red wine vinegar
3 cloves garlic, minced (about 2 teaspoons)
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/3 cup extra virgin olive oil
1 pound spaghetti (I used thin spaghetti)
3 medium ripe tomatoes, cored, seeded, and finely chopped
1 cup fresh basil, finely chopped
1 cup fresh parsley, finely chopped
1/4 cup toasted pine nuts
Bring a large pot of water to a boil and begin cooking the spaghetti according to the directions on the package.
Combine the first five ingredients in a small tupperware. Seal the tupperware and shake vigorously.
When the spaghetti is done cooking, drain it thoroughly. (If you're planning on serving this immediately, then run the spaghetti noodles under lukewarm water to cool it down a bit.) In a large bowl, toss the spaghetti and the remaining ingredients in the dressing. Add salt and pepper, to taste, if necessary.
Serve immediately or let marinate for 1-8 hours. If you chill the salad, bring it to room temperature before serving.