What's the best spaghetti salad recipe

Mediterranean spaghetti salad à Lala-Linda

With the almost summery temperatures, such a spaghetti salad fits perfectly, doesn't it? And once again it's a family recipe. My sister * smooch * has been doing this for years and the vulture knows why I've never had the idea of ​​preparing it myself. Probably because it's more convenient to be easy to use. This Mediterranean pasta salad really deserves to be immortalized on the blog. What I want to catch up with here. Also included: the recipe for homemade basil pesto.

Linguine - the better spaghetti

You can't say it often enough: but for all pasta dishes that contain a lot of sauce, spaghetti is not at all suitable. Everything slips down on the round, smooth noodle. That's why I prefer to use linguine; these are, so to speak, the better spaghetti. The noodles are a little flatter, so the sauce sticks better. Optimal: linguine from the bronze mold. In fact, these have a rougher surface, which makes them even more "grippy".

I've also seen spaghetti made from bronze molds - unfortunately they are rather rare, or my grocery dealer has taken them out of the range again because they probably didn't sell that well. OK, they cost a little / slightly more; but the few cents should really be invested. After all, the fine spaghetti salad shouldn't fail because of cheap pasta.

Strictly speaking, this is not a spaghetti salad - but who searches for “linguine salad” on the internet. After all, the recipe should be found ...

Homemade pasta is of course the best. I posted a basic recipe for homemade pasta some time ago; a try is worthwhile in any case, even if it is of course a bit time-consuming. For this you can produce a larger amount straight away and store it for a long time - packed airtight. Or give away; Christmas is coming soon.

Homemade pesto ...

... is a pretty simple thing and it pays to lend a hand yourself. Because in this way you can easily determine how much of what should be put in. One likes more herbs, the other more Parmesan, the third more pine nuts. In addition, it is made quite quick and can easily be kept in the refrigerator for several days in a sealed glass covered with a little oil. I'll provide the recipe for it below.

If that's too much work for you, you can of course also use ready-made pesto for the spaghetti salad à Lala-Linda. I don't need to mention that there are unbelievable differences in quality here. Do not grab the first one and try a little is definitely worth it.

A supplement is not absolutely necessary; But I'm a big fan of bread for pasta salad. In this case, a baguette with a Mediterranean filling goes particularly well. Quite by chance I have a recipe for it that I will publish at the next opportunity; At the moment I am also doing a little "fine tuning".

Mediterranean spaghetti salad

Mediterranean pasta salad variant with spicy pesto and fruity tomatoes
Dish: main courses, salads
Keyword: Mediterranean, pasta salad, spaghetti


For the pesto

  • 50 g pine nuts
  • 20-25 g basil leaves (= 1 pot)
  • 25 g parmesan (freshly grated)
  • 2 cloves of garlic
  • 1 pinch of sea salt
  • 90 g olive oil (preferably from the pickled tomatoes)

For the spaghetti salad

  • 500 g linguine
  • 1 glass of tomatoes in olive oil (approx. 140 g drained weight)
  • 1 packet of olives, black (pitted)
  • 50 g parmesan, grated
  • 40 g rocket
  • 1 pinch of salt
  • 1 level teaspoon orange pepper (alternatively white pepper)


  • Cook the linguine in a saucepan with plenty of salted water until it is firm to the bite (follow the instructions on the packaging for the cooking time).
  • Toast the pine nuts in a small pan without fat while stirring until they have turned some color. Remove from heat and allow to cool, rinse basil leaves briefly, shake well dry, peel garlic and roughly chop.
  • Put the pickled tomatoes in a colander for the salad; collect the olive oil. Measure 90 g of olive oil; put the tomatoes aside; if the tomatoes don't have enough oil, top up with regular olive oil.
  • Put the basil leaves, pine nuts, parmesan, garlic and sea salt in the blender, puree on medium speed, gradually adding the olive oil, season to taste and place in the refrigerator until further use.
  • Pour the olives into a colander and drain, rinse the arugula, shake well, clean if necessary, cut the drained tomatoes in half or quarter according to their size.
  • Put the olives, rocket, tomatoes and pesto in a large salad bowl, sprinkle with salt and pepper, add the drained noodles and mix everything together thoroughly. Before serving, pour the parmesan cheese over the salad.


The pesto can be made very well in advance. In a sealable jar and covered with a thin layer of olive oil, it will keep for 3-4 days.