Thursday, June 18, 2009

Spaghetti Salad With Pesto, Peas, and Zucchini

This salad is quick and easy to make but never fails to impress - beautiful and delicious! Use whatever long strands of pasta you might have in the pantry - spaghetti, linguine, or fettuccine. The zucchinis practically disappear while imparting their mellow sweet flavor.

Spaghetti Salad

I cook the pasta in plain water without any salt and use the cooled pasta water to water the plants; the starches and sugars in it is great for reviving languishing plants, especially the potted ones. We have to conserve water however we can :-}!

8 Servings


1 lb package dry Spaghetti
2 medium Zucchini, grated coarsely
8 oz. package frozen small peas, thawed
1/4 cup Red Onion, thinly sliced
3 or 4 medium Roma Tomatoes, chopped
1/2 tsp Sea Salt or to taste
1/3 cup Basil-Parsley Pesto
2 Tbsp Extra Virgin Olive Oil
Freshly ground Black Pepper
1/2 cup grated Parmesan cheese


1/4 cup Kalamata Olives, pitted
1/4 cup chopped Pistachio nuts


Cook the spaghetti in boiling water according to the directions on the package or follow my fuel saving method in pasta salad with rainbow veggies; rinse with cold water and drain well.

Combine the pesto and the olive oil in a large bowl; add the onions, tomatoes, zucchini, peas, freshly ground pepper, and the salt; mix well.

Stir the well-drained spaghetti into the pesto mixture.

Place in a pretty serving dish and sprinkle the olives and pistachios on top. Cover and chill until ready to serve.

Serve with the grated Parmesan cheese and lots of freshly ground black pepper. Enjoy!

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