Average Recipe
Prep Time
20 minutes
Cook Time
15 minutes

Serve this delicious salad as part of a summer picnic or with a fresh green salad for an easy, light summer meal. My Herbal Vinaigrette over fresh greens would compliment this spaghetti salad very well.

Read more about this recipe on the blog.

Cold Spaghetti Salad (gluten-free, vegan)

24 ounces brown rice spaghetti noodles
1 tablespoons extra virgin olive oil
1 large onions chopped
8 cloves garlic crushed
4 medium tomatoes chopped
1 cups pitted kalamata olives
1 cups chopped parsley
½ cups pine nuts lightly toasted


6 tablespoons extra virgin olive oil
4 tablespoons red wine vinegar
sea salt
freshly ground black pepper