Spaghetti and Vegetable Salad

  • Prep: 20 Mins / Cook: 15 Mins
  • Serves 2
  • easy

A cool spaghetti salad with fresh vegetables and parsley, perfect for summer lunches or buffets.

Dairy Free High Protein


* Switch between cup/oz and g/ml in Account Settings*

  • Spaghetti Pasta Spaghetti Pasta 250g 1 & 2/3 cups
  • Green Beans Green Beans 125g 1 cup
  • Cannelini Beans in Water Cannelini Beans in Water 75g 1 cup
  • Raw Yellow Beet Raw Yellow Beetroot 1/2 1/2
  • Red Onion Red Onion 1 1
  • Salad Tomatoes Salad Tomatoes 1 1
  • Fresh Parsley Fresh Parsley handful handful
  • Sesame Seeds Sesame Seeds 1 tsp 1 tsp
  • Sesame Oil Sesame Oil 1 tbsp 1 tbsp
  • Kidney Beans in Water Kidney Beans in Water 45g 1/4 cup


  1. 1.Wash the beetroot and trim the stems. Place the beetroots in a saucepan of cold water, and bring to a boil, once boiled reduce the heat to a simmer and cook for 40-45 minutes, until soft.
  2. 2. Then you can take a well-deserved mini rest for 25 minutes!
  3. 3.Pre-heat the oven to 200C. Line a baking tray and then, without peeling it, add the onions to the tray and bake for 10-15 minutes.
  4. 4.Cook the spaghetti to your preference, cooking on the stove for approx. 10-12 minutes.
  5. 5.Meanwhile add a pot of water to the stove, bring to a boil and add the green beans, kidney beans and cannellini beans, cook for 5-7 minutes.
  6. 6.Rinse and cut the tomatoes.
  7. 7.Drain the beetroot and set aside to cool. Once cool, peel the beetroot and cut into quarters.
  8. 8.Once the spaghetti is cooked, drain and reserve a tablespoon of the cooking water. Now mix altogether with the sesame oil, mixed beans, beetroot, tomatoes, fresh parsley and sesame seeds. Enjoy!

Nutritional Information

  • Calories:
  • Fat:
  • Sodium:
  • Carbs:
  • Sugar:
  • Protein:

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