Rustic Spaghetti Salad

Rustic Spaghetti Salad

D.A. Machine 1

"This is a very rustic, easy to prepare version of a pasta salad. Serve with a crusty whole-grain bread."
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55 m servings 430 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 430 kcal
  • 22%
  • Fat:
  • 16.1 g
  • 25%
  • Carbs:
  • 56.3g
  • 18%
  • Protein:
  • 14.1 g
  • 28%
  • Cholesterol:
  • 13 mg
  • 4%
  • Sodium:
  • 556 mg
  • 22%

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.

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  • Prep

  • Cook

  • Ready In

  1. Bring a large pot of lightly salted water to a boil. Cook spaghetti at a boil until cooked through but firm to the bite, about 12 minutes; drain. Transfer spaghetti to a large bowl.
  2. Drizzle olive oil over the spaghetti; toss to coat. Add anchovy fillets, garlic, balsamic vinegar, lemon juice, red pepper flakes, and black pepper; mix. Cover bowl with plastic wrap and refrigerate until chilled.



Great quick, basic recipe, which can be easily modified to suit individual tastes. We eat this warm, rather than cold. The first time we added some freshly grated Parmesan. Last time we adde...