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Summer Spaghetti Salad

 Summer Spaghetti Salad


275g thin spaghetti

300g green beans, halved

425g can no-added-salt chick peas, drained

2 medium carrots, peeled and coarsely grated

100g baby rocket leaves

1 small red onion, thinly sliced

310g jar roasted pepper strips, drained

1/2 cup fresh basil leaves

1/3 cup toasted pine nuts

1/4 cup pepitas


1/4 cup extra virgin olive oil

1/4 cup balsamic vinegar

1 tsp Dijon mustard


  1. Cook spaghetti in a large, deep pan of boiling water as directed on packet, until just tender (al dente). Drain. Rinse under cold water. Drain again. Transfer to a large bowl.
  2. Place green beans in a heatproof bowl. Cover with boiling water, Drain. Refresh in cold water. Drain well.
  3. Add beans, chick peas, carrot, rocket, onion, pepper strips and basil to spaghetti.
  4. To make dressing, whisk oil, vinegar and mustard together in a jug. Add to salad. Toss well. Sprinkle with combined pine nuts and pepitas.

Tasks for kids:
Prepare carrots and beans (with adult supervision).

Combine salad ingredients (Step 3).

Whisk dressing (Step 4).

Note: To toast pine nuts, spread over an oven tray. Bake in a moderate oven (180C) for 3-5 minutes until light golden. This salad is great for picnics, or pack into containers for a tasty school or office lunch. It will keep in the fridge for up to 2 days.

Nutrients Per Serve

Energy 2078kJ
Total Fat 25g
Saturated Fat 3g
Monounsaturated Fat 12g
Polyunsaturated Fat 8g
Protein 16g
Carbohydrate 45g
Fibre 10g
Sodium 258mg
Serves 6
Preparation Time 15 minutes
Cooking Time 15 minutes