Thin spaghetti combined with boiled edamame, steamed carrot sticks, green beans, diced onion, green pepper and celery. Tossed with an orange marmalade and fresh ginger and curry vinaigrette with capers!

Makes 8 cups

½ lb. dried thin spaghetti, cut in half and cooked in boiling salted water till tender; drain and rinse under cold water till cold, then let set in colander till ready to use

1 t. mild Hungarian paprika

freshly ground black pepper

2 c.peeled carrot sticks, 1-1/2 x ¼ inch (cut on slant), steamed till tender crisp

1-1/2 c. froz. steamed, shelled edamame (green soybeans), cooked in boiling water 15 minutes or till tender; drain

14-1/2 oz. can cut green beans, drained and rinsed under cold water, or the equivalent amount of fresh green beans (cooked till tender)

⅓ c. finely diced celery

½ c. finely diced green pepper

3 T. finely diced onion

fresh cilantro leaves, coarsely chopped (garnish)

chopped sweet red roasted pepper (garnish)

1 can mixed nuts, placed in food processor and processed into crumbles with 1 T. extra virgin olive oil (add the oil after the nuts become mealy, then process till they just begin to clump up) (garnish)


2 T. Cilantro Cooking Base by Goya (locate in Spanish section of market)

⅓ c. extra virgin olive oil

¼ c. Balsamic vinegar

¼ c. white vinegar

⅓ c. orange marmalade

1 t. salt

2 t. sugar

1 t. mild curry powder

1 t. garlic powder

½ t. ground allspice

3 T. peeled matchstick size fresh ginger (loosely measured)

1 T. drained capers

Place Cilantro Base in bowl. Add olive oil and stir with fork or whisk till incorporated. Add remaining ingredients, stirring after each addition.

Place cooked spaghetti in large bowl. Sprinkle with paprika and freshly ground black pepper. Toss.

Add all veggies to pasta. Toss to distribute.

Pour dressing over all, then toss to coat evenly. Transfer to serving bowl. Garnish with roasted pepper, fresh cilantro and a handful of nut crumbles. Or, transfer to covered container. Refrigerate to let marinate till ready to serve, then garnish.

Notes: This particular pasta salad serves up well immediately after assembling (at room temperature) or after it marinates in the refrigerator.

I used canned green beans, because that’s what I had on hand and they worked well. Use fresh or frozen if you prefer.


Published by Sharon Lee Davies-Tight, artist, writer/author, animal-free chef, activist

CHEF DAVIES-TIGHT™. AFC Private Reserve™. THE ANIMAL-FREE CHEF™. The Animal-Free Chef Prime Content™. ANIMAL-FREE SOUS-CHEF™. Animal-Free Sous-Chef Prime Content™. ANIMAL-FAT-FREE CHEF™. Fat-Free Chef Prime Content™. AFC GLOBAL PLANTS™. THE TOOTHLESS CHEF™. WORD WARRIOR DAVIES-TIGHT™. Word Warrior Premium Content™. HAPPY WHITE HORSE™. Happy White Horse Premium Content™. SHARON ON THE NEWS™. SHARON'S FAMOUS LITTLE BOOKS™. SHARON'S BOOK OF PROSE™. CHALLENGED BY HANDICAP™. BIRTH OF A SEED™. LOCAL UNION 141™. Till now and forever © Sharon Lee Davies-Tight, Artist, Author, Animal-Free Chef, Activist. ARCHITECT of 5 PRINCIPLES TO A BETTER LIFE™ & MAINSTREAM ANIMAL-FREE CUISINE™.

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