Name: Spaghetti Salad
Yield: Serves 4
Ingredients: 1 fat courgette (zucchini), halved lengthways and cut into 2 cm/¾ in chunks; 125 g/4½ oz spaghetti (whole grain is nicer, and healthier), broken into 6 cm/½ in.strips; big handful of fresh parsley; handful of fresh basil; 4–5 garlic cloves, bashed; 75ml/2½fl oz./5tbsp (ish) extra-virgin olive oil; 12 cherry tomatoes, halved; 3 spicy smoked sausages (Italian style, or chorizo, or andouille); 100 g/3½ oz. generous ½ cup pitted black olives; 2 tbsp extra-virgin olive oil; 1 red onion, cut into chunks; 1 fat orange (bell) pepper, cut into 2 cm/¾ in squares; salt and freshly ground black pepper; 1 tsp dried thyme (or good sprig of fresh)

Preparation info

Serves
4

Difficulty
Medium

Appears in

Salmagundi

By Sally Butcher

Published 2014

About

Because we all cook too much spaghetti sometimes ... This is a great way to use up that half as much again amount of spaghetti that we somehow always get stuck with after a Bolognese blow-out. You could also use leftover oven-roasted veg. Nothing if not thrifty, me. That is not to say that it’s not worth cooking spaghetti just to make this salad: it’s a firm favourite with our shop customers as it looks, well, silly – and food that makes people smile is the best kind of food.