The vegetable spaghetti salad is a very tasty, fresh, and colorful vegetarian dish. This delicious salad is not just a side dish because, thanks to the presence of legumes, it can be considered an excellent main dish to enjoy even outside the home, at work, or to be included among the appetizers. The tasty vegetable spaghetti salad does not contain animal fats, gluten, lactose, or eggs. If you don’t have the vegetable slicer or the special spiralizer, we can cut both the carrots and zucchinis into thin sticks and boil them as indicated below. The salad can be enriched and customized according to your tastes and the seasonality of the vegetables used.
- Difficulty: Very Easy
- Cost: Economical
- Rest time: 10 Minutes
- Preparation time: 30 Minutes
- Portions: 4
- Cooking methods: Boiling
- Cuisine: Italian
- Seasonality: Spring, Summer, and Fall
Ingredients
- 14 oz zucchinis
- 7 oz carrots
- 9 oz cooked beans
- to taste extra virgin olive oil
- to taste fine salt
- 1 pinch fresh or dried oregano
- 1 fresh spring onion
- to taste lemon juice and grated zest (or apple or balsamic vinegar)
Tools
- 1 Spiralizer
Steps
To prepare our delicious and tasty salad with vegetable and legume spaghetti, wash and trim both the carrots and zucchinis.
With the appropriate vegetable slicer tool, cut them into spaghetti (you can also “spiralize” the spring onion if you want) and boil them for about 30 seconds in already boiling salted water.
Immediately drain them and transfer them to a bowl with cold salted water and ice (for one minute), which will stop the cooking process, leaving our vegetables firm. Drain them again and let them drain all the excess water (about 10 minutes).
When the carrots and zucchinis are well drained, put them in a tureen, along with the beans and spices, and dress them to taste with oil, salt, vinegar, or lemon juice and zest. Mix well and serve immediately or let our tasty salad marinate for an hour in the fridge.
Bon appetit
