![Three plates with the spaghetti salad recipe](https://cdn.statically.io/img/www.eatingwell.com/thmb/mm4mjiAHtkuxsWbb7k_CnXCGaKI=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/spaghetti-salad-7999316-1x1-37e927282a3e4caf9318295bc84a5bbc.jpg)
Photographer: Victor Protasio, Food Stylist: Karen Rankin
Ingredients
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2 small zucchinis, cut into thin half-moons
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1 small red onion, thinly sliced
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1 pint multicolored cherry tomatoes, halved
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3 tablespoons extra-virgin olive oil
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3 tablespoons lemon juice
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½ teaspoon salt
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¼ teaspoon ground pepper
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8 ounces whole-wheat spaghetti
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1 cup crumbled feta cheese
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¼ cup finely chopped fresh flat-leaf parsley, plus more for garnish
Directions
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Toss zucchini, onion, tomatoes, oil, lemon juice, salt and pepper together in a large bowl. Set aside.
Photographer: Victor Protasio, Food Stylist: Karen Rankin
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Bring a large pot of water to a boil over high heat. Using your hands, break spaghetti in half. Add to the boiling water and cook according to package directions. Drain the spaghetti; add to the zucchini mixture, tossing to coat completely. Refrigerate, uncovered, until cold, at least 1 hour and up to 2 days.
Photographer: Victor Protasio, Food Stylist: Karen Rankin
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Add feta and parsley to the pasta mixture and gently toss to combine. Divide among 6 plates or bowls. Garnish with additional parsley, if desired.
Photographer: Victor Protasio, Food Stylist: Karen Rankin
To make ahead
Refrigerate cooked pasta in an airtight container for up to 3 days. Prepare through Step 2 and refrigerate for up to 2 days. Add feta and parsley just before serving.
Nutrition Facts (per serving)
270 | Calories |
11g | Fat |
34g | Carbs |
10g | Protein |
Nutrition Facts | |
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Servings Per Recipe 6 | |
Serving Size 2 cups | |
Calories 270 | |
% Daily Value * | |
Total Carbohydrate 34g | 12% |
Dietary Fiber 6g | 21% |
Total Sugars 4g | |
Protein 10g | 20% |
Total Fat 11g | 14% |
Saturated Fat 3g | 15% |
Cholesterol 10mg | 3% |
Vitamin A 872IU | 17% |
Vitamin C 24mg | 27% |
Vitamin E 1mg | 9% |
Folate 55mcg | 14% |
Vitamin K 48mcg | 40% |
Sodium 385mg | 17% |
Calcium 99mg | 8% |
Iron 2mg | 11% |
Magnesium 67mg | 16% |
Potassium 474mg | 10% |
Zinc 2mg | 18% |
Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.
* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.