Okay, so it’s pasta salad, but different.

SloBurn Spaghetti Salad
Pasta bowl by ERA Ceramics

It may sound weird to tuck cantaloupe into a bowl of spaghetti, but Italians do it and you should too. That sweet melon is in contrast to a parade of tangy things—red wine vinegar, pickled peppers, and piquant pecorino. Marinated cucumbers bring tempered crunch, buttery olives a bit of umami. Served not hot, but not cold, it’s the kind of thing you want to eat outside with a glass of rosé on an late-summer evening, as much as pack in a portable container for lunch the next day.

Serves 4 as a side dish, or 2 as a main


[ingredients title=”Ingredients”]

  • 8 ounces dried spaghetti
  • Kosher salt
  • 1/4 cup extra-virgin olive oil
  • 2 tablespoons red wine vinegar
  • 2 garlic cloves, mashed
  • 1 teaspoon sugar
  • 1/2 teaspoon freshly ground black pepper
  • 1 Persian cucumber or 1/2 English cucumber, thinly sliced
  • 1 1/2 cups diced cantaloupe
  • 1/3 cup lightly packed parsley leaves
  • 1/4 cup coarsely chopped pitted Castelvetrano olives
  • 2 tablespoons pickled red sweet peppers (we like Mama Lil’s Sweet Hot Pickled Peppers)
  • 1/4 cup coarsely grated pecorino Romano cheese



[directions title=”Directions”]

  1. Cook the spaghetti in a large pot of boiling salted water until al dente. (They will be a bit firmer when cold, so don’t undercook them.)
  2. Meanwhile, whisk the olive oil, vinegar, garlic, sugar, pepper, and 1/2 teaspoon salt in a large bowl. Add the cucumbers and marinate 5 to 10 minutes while the pasta cooks.
  3. Drain the spaghetti and rinse briefly under cold water until mostly cooled but still just a little warm. Add the spaghetti to the bowl of dressing and toss to coat. Add the cantaloupe, parsley, olives, and pickled peppers and toss. Top with the pecorino and serve.



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