This spaghetti salad has bright and vibrant flavors from colorful veggies and a simple vinaigrette. Make this easy vegetarian salad ahead of time and bring it to your next picnic or potluck.
EatingWell.com, September 2022
Credit: 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.
Serving Size:2 cups
270 calories; protein 10g; carbohydrates 34g; dietary fiber 6g; sugars 4g; fat 11g; saturated fat 3g; mono fat 6g; poly fat 1g; cholesterol 10mg; vitamin a iu 872IU; vitamin b3 niacin 4mg; vitamin c 24mg; vitamin e iu 2IU; folate 55mg; vitamin k 48mg; sodium 385mg; calcium 99mg; iron 2mg; magnesium 67mg; phosphorus 170mg; potassium 474mg; zinc 2mg; omega 6 fatty acid 1g; niacin equivalents 4mg; selenium 30mcg.