Cold Spaghetti Salad
Cold Spaghetti Salad
This cold spaghetti salad is a great last-minute summer dish, served with an elegant Niçoise olive-basil tapenade.
Servings
4
Ingredients
- 1/2 pound spaghetti
- 1/2 pound pitted niçoise olives
- 1 teaspoon tabasco
- 1/2 pound baby zucchini
- 2 tablespoon chopped basil
- 1/4 pound cippoline onions
- 1 japanese eggplant
- fresh thyme, to taste
- 1 cup shaved parmesan cheese
- 1/2 pound heirloom cherry tomatoes, halved
- salt and pepper, to taste
- olive oil, as needed
Directions
- Bring a large pot of salted water to a boil and add 2 tablespoons of olive oil. Cook the spaghetti al dente, about 9 minutes. Rinse with cool water to prevent overcooking. Spread on sheet pan and pour 4 tablespoons of olive oil over the pan.
- For the tapenade, combine the olives, 4 tablespoons of olive oil, Tabasco, basil, and salt and pepper, to taste, in a blender. Process until combined.
- Cut the zucchini lengthwise and the cippoline onions in quarters. Slice the Japanese eggplant into thin slices and marinate in a bowl with 3 tablespoons of olive oil, salt and pepper, to taste, and thyme.
- Preheat a grill or bring a sauté pan to high heat and cook the vegetables very quickly to give them a char but preserve their firmness. Reserve in the fridge.
- Mix the pasta with the olive tapenade, grilled vegetables, and shaved Parmesan. Toss the heirloom tomatoes on top. Let rest for approximately 1 hour.