Summer spaghetti salad

    55 min

    This is a fantastic pasta salad for a light summer meal that celebrates the fresh, simple flavours of summer produce and fresh herbs. Perfect for when tomatoes are in season. With good-quality ingredients, you don't need much else!


    Cumbria, England, UK
    1 person made this

    Serves: 4 

    • 1 punnet baby plum tomatoes, halved
    • sea salt to taste
    • 400g spaghetti
    • 3 tablespoons minced fresh flat-leaf parsley
    • 3 tablespoons good quality olive oil
    • freshly ground black pepper to taste

    Prep:15min  ›  Cook:10min  ›  Extra time:30min resting  ›  Ready in:55min 

    1. Place the halved tomatoes in a bowl. Sprinkle liberally with sea salt and stir. Allow to rest at room temperature for 30 minutes to an hour, stirring occasionally, so that the tomatoes release their fantastic juices.
    2. Boil the spaghetti as directed on the packet. Drain and allow to cool slightly.
    3. Combine the spaghetti with the tomatoes and their juices. Toss with the parsley and olive oil. Taste and season with sea salt and black pepper as desired. Serve immediately slightly warm or at room temperature.


    Letting the tomatoes sit with a bit of salt at room temperature is absolutely essential to this recipe! The lovely acidic juices released by the tomatoes replace the need for any sort of lemon juice or vinegar.


    If you prefer, use chopped fresh basil instead of chopped parsley in this pasta salad - it is equally delicious!

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