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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Preparation Time

  Cooking Time - 10 minutes, Preparation Time - 20 minutes

• Source

  All Recipes

| 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. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
spaghetti	1/2	pound		70.3069	15.6716	1.4515	1.2927
salt black pepper	to taste		ground	-	-	-	-
garlic	2	cloves	minced divided	8.94	1.9836	0.3816	0.03
basil	1	tablespoon	divided	0.6095	0.0702	0.0835	0.017
olive oil	1/4	cup	divided	477.36	0.0	0.0	54.0
grape tomato	2	pints	diced	-	-	-	-
red onion	1/2		diced	-	-	-	-
black olive lengthwise	1	can halved	pitted	-	-	-	-
mushroom	1	package	sliced	-	-	-	-
romaine lettuce leaf	6			-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.