Sarah Rose's Dad's Made-Up Kind of a Salad Sort of Thing

Sarah Rose's Dad's Made-Up Kind of a Salad Sort of Thing

7 Reviews 1 Pic
  • Prep

    20 m
  • Cook

    10 m
  • Ready In

    9 h
Sarah Rose
Recipe by  Sarah Rose

“A lovely and fresh pasta salad my dad threw together one night that became a favorite. It's also very flexible. As Dad says, 'If you want to put something else in, go ahead, ain't no big deal. As long as no one starts poking it with a fork and mumbling,'had a failed science experiment look like this once, only it smelled better,' you're doin' just fine.'”

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Adjust Servings

Original recipe yields 6 servings



  1. Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the broken spaghetti, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 10 minutes. Drain well in a colander set in the sink. Transfer to a salad bowl while still hot, and season to taste with salt, black pepper, half the minced garlic, half the basil, and 2 tablespoons of olive oil. Refrigerate to chill, about 30 minutes.
  2. In another bowl, mix the remaining minced garlic, basil, 2 more tablespoons of olive oil, grape tomatoes, red onion, black olives, and sliced mushrooms. Lightly toss the chilled spaghetti mixture into the grape tomato mixture, and season with salt and black pepper if needed. For best flavor, allow the pasta mixture to chill overnight to blend the flavors.
  3. Just before serving, toss with the torn romaine lettuce.

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Reviews (7)

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Sarah Jo

Sarah Jo

I made two small changes--I only used one pint of grape tomatoes and I used fresh spinach leaves instead of romaine lettuce leaves. For a quick throw-together pasta salad, this turned out very nicely. It paired great with barbeque rubbed pork/chicken. Next time, I'd like to try this with tofu shirataki pasta and see how it turns out. This way I could enjoy this with my family and not worry so much about carb counts.



Good!!! Pasta salads like this are great because they are so forgiving; you can adjust them every which way and it'll still work out just fine! I skipped the onion, added crushed red pepper flakes, added cucumber, used fresh basil, and used garlic power instead of fresh because I can't handle raw garlic. I also ended up adding a little Italian dressing to add some zing. Thanks :)



excellent salad. Only instead of spaghetti, I used mixed colored tortilleni's

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Amount Per Serving (6 total)

  • Calories
  • 294 cal
  • 15%
  • Fat
  • 13.2 g
  • 20%
  • Carbs
  • 38.2 g
  • 12%
  • Protein
  • 8.2 g
  • 16%
  • Cholesterol
  • 0 mg
  • 0%
  • Sodium
  • 328 mg
  • 13%

Based on a 2,000 calorie diet



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Cherry Tomato Salad


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