Wondering what to do with leftover spaghetti? The day after spaghetti night I make a warm spaghetti salad. I toss my leftover spaghetti noodles in olive oil and herbs and lay them in a bed of spinach with shaved Parmesan cheese, grape tomatoes and toasted bread. The red pepper flakes give the spaghetti salad a spicy kick. You can control the spiciness with adding more or less of the red pepper flakes.
I received a bottle of Filippo Berio in partnership with Influenster to create an original recipe.
For the spaghetti salad I used Filippo Berio Robusto Extra Virgin Olive Oil. It is a bold full bodied flavor that doesn’t get lost in the mix with the rest of the ingredients. It was a perfect fit for this recipe because I really wanted the taste of the olive oil to be present in this dish.
Looks yummy right! To plate this dish start with a bed of baby spinach. Center the spaghetti noodles in the center and surround the noodles with the grape tomatoes, toasted garlic bread and shaved Parmesan cheese. When you are ready to dive in, I use a knife and cut up the salad while mixing it all together. Be sure to have a glass of wine and enjoy!
Spicy Spaghetti Salad
- 3 cups cooked spaghetti noodles
- 3 tablespoons olive oil
- 1 teaspoon minced garlic
- 1/2 teaspoon dried thyme
- 2 teaspoon red pepper flakes or to taste
- 2 handfuls of baby spinach
- shaved Parmesan cheese
- grape tomatoes
- toasted garlic bread
Cook spaghetti according to the package.
In a mixing bowl toss together the warm spaghetti, olive oil, garlic, thyme, and red pepper flakes.
How to plate:
In each bowl place a handful of baby spinach.
Divide noodles and place in the center on top of the spinach in each bowl.
Add shaved Parmesan, grape tomatoes and toasted bread around the spaghetti noodles.