Sarah Rose's Dad's Made-Up Kind of a Salad Sort of Thing

Sarah Rose's Dad's Made-Up Kind of a Salad Sort of Thing

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Sarah Rose 0

"A lovely and fresh pasta salad my dad threw together one night that became a favorite. It's also very flexible. As Dad says, 'If you want to put something else in, go ahead, ain't no big deal. As long as no one starts poking it with a fork and mumbling,'had a failed science experiment look like this once, only it smelled better,' you're doin' just fine.'"
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9 h servings 294 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 294 kcal
  • 15%
  • Fat:
  • 13.2 g
  • 20%
  • Carbs:
  • 38.2g
  • 12%
  • Protein:
  • 8.2 g
  • 16%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 263 mg
  • 11%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  1. Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the broken spaghetti, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 10 minutes. Drain well in a colander set in the sink. Transfer to a salad bowl while still hot, and season to taste with salt, black pepper, half the minced garlic, half the basil, and 2 tablespoons of olive oil. Refrigerate to chill, about 30 minutes.
  2. In another bowl, mix the remaining minced garlic, basil, 2 more tablespoons of olive oil, grape tomatoes, red onion, black olives, and sliced mushrooms. Lightly toss the chilled spaghetti mixture into the grape tomato mixture, and season with salt and black pepper if needed. For best flavor, allow the pasta mixture to chill overnight to blend the flavors.
  3. Just before serving, toss with the torn romaine lettuce.


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I made two small changes--I only used one pint of grape tomatoes and I used fresh spinach leaves instead of romaine lettuce leaves. For a quick throw-together pasta salad, this turned out very n...

Good!!! Pasta salads like this are great because they are so forgiving; you can adjust them every which way and it'll still work out just fine! I skipped the onion, added crushed red pepper flak...

excellent salad. Only instead of spaghetti, I used mixed colored tortilleni's

This is fantastic with "Balsamic Salad dressing" by Alice Coates (a virtually fat and calorie free tomato juice based dressing) also on this site. I made this with whole wheat pasta and left out...

Really good this pasta salads is excellent !!

This is good stuff and her dad is right put whatever you want in this. I didn't have fresh tomatoes or mushrooms so I used canned (drained and rinsed) used green onions and added some green oliv...

love it. I made it for my bridal shower.

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