Posted September 17, 2018 09:33:25 spaghetti salad is a super simple salad that is full of flavor.
I used to make it with chickpeas, tomatoes, and a dash of lemon juice, but after I tried this recipe last week, I realized it’s super easy to make!
It’s perfect for any pasta day, and if you don’t have a lot of pasta to cook, this is a great way to make a healthy, filling salad.
This spaghetti salad recipe makes enough for four people, so make it ahead of time and make it for lunch as well!
It’ll be delicious the next day!
spaghetti salad with shrimp and spaghetti recipe adapted from The Simple, Amazing Life by Emily St. John Mandel and Lisa Siegel Recipe type: Salad, Vegetable, Bowl Cuisine: Italian, Spaghetti Serves: 4-6 servings Prep time: 15 minutes Cook time: 20 minutes Total time: 25 minutes Ingredients 3 large zucchini, thinly sliced 1/2 cup thinly sliced red bell pepper, diced 1 cup chopped tomato, diced 2 tablespoons olive oil 2 large eggs, beaten 1/4 cup water 1/3 cup spaghetti, shredded (use less than 1/8 cup) 1 large egg white (white, not the yolk) 1/6 cup red onion, finely chopped (optional) 1 teaspoon garlic powder 2 tablespoons grated parmesan cheese Directions Preheat oven to 400 degrees F. Wash zucchinis.
Slice red bell peppers and remove seeds.
Slather each side with olive oil.
In a medium bowl, toss zucchi with the red pepper seeds and tomatoes.
Spread with olive and egg mixture.
Toss with spaghetti and tomato sauce.
Sprinkle with grated Parmesan cheese and a little grated fresh basil.
Place spaghetti into a large ziplock bag, and seal.
Add egg white and whisk to combine.
Roll up spaghetti into 6 pieces, and place in a baking dish or lined baking sheet.
Place the spaghetti on the baking sheet, cover with foil, and bake for 20 minutes, until zucchinitis is tender.