Cold Spaghetti Salad (gluten & dairy free)
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 6
- salt and pepper
- 1 large onion chopped
- 12 ounces tinkyada spaghetti noodles try penne as an alternative
- 1-2 tablespoons extra virgin olive oil
- 2 tablespoons garlic minced
- 4 medium tomatoes chopped
- 1 cup fresh parsley chopped
- 1/2 cup pine nuts lightly toasted
- 1 cup kalamata olives, pitted
- 6 tablespoons extra virgin olive oil
- 4 tablespoons red wine vinegar
- Carbohydrate 49.2389453945301 g
- Cholesterol 0 mg
- Fat 34.1842993708399 g
- Fiber 7.48933188270521 g
- Protein 13.3214696827588 g
- Saturated Fat 1.61678800101367 g
- Serving Size 1 1 Serving (240g)
- Sodium 256.382895380193 mg
- Sugar 41.7496135118249 g
- Trans Fat 21.3834013593228 g
- Calories 383 calories
Cook the noodles according to the packages directions, though cook them al dente. Rinse with cold water in a colander to stop cooking. Set aside. Heat a skillet over medium heat. Add the 1 to 2 tablespoons of olive oil and chopped onions. Saute for about 10 minutes being careful not to brown too much. Keep the heat low enough to cook the onions until completely soft and flavorful (I add a few pinches of sea salt to the cooking onions to help with this). Then add the garlic and cook for a few minutes more. Watch the temp so the garlic doesn't burn. Remove from heat. Add the cooked and cooled noddles to a large bowl. Then add in the cooked onions and garlic, and all of the remaining ingredients. Toss well. I use quite a bit of black pepper to season this. Add salt to taste. Tip: To toast the pine nuts use a dry skillet and place over medium heat. Add the pine nuts and keep them moving in the pan for a few minutes until lightly browned. Watch them closely as they can burn easily! Optional: add a touch of cayenne pepper powder for a little heat
