Recipes and Cooking Summer Spaghetti Salad 3.9 (29) 4 Reviews Spaghetti, strands of string cheese, and squash noodles get the freshest tomato topping in this perfect summer dish. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on March 11, 2015 Print Rate It Share Share Tweet Pin Email Total Time: 50 mins Servings: 10 Jump to Nutrition Facts Ingredients ½ cup olive oil 3 cloves garlic, sliced 1 12 ounce package spaghetti, broken in half 3 cup reduced-sodium chicken broth 1 medium zucchini, ends trimmed 1 medium yellow summer squash, ends trimmed 6 sticks string cheese 4 cup red and yellow cherry tomatoes, chopped 1 large onion, finely chopped (1 cup) 1 cup chopped fresh Italian flat-leaf parsley 1 teaspoon kosher salt ½ teaspoon freshly ground black pepper ¼ cup red wine vinegar ½ cup walnuts, toasted* Directions Heat 2 tablespoons of the oil in a 12-inch skillet over medium heat. Add garlic and stir for 1 minute. Add pasta, tossing to combine. Add broth. Heat, uncovered, over medium heat for 10 minutes or until liquid is nearly absorbed, stirring occasionally. Remove from heat and set aside to cool for 10 minutes. Transfer to a serving dish. Meanwhile, use a spiral vegetable slicer to cut zucchini and yellow squash into long strands. Snip strands into shorter lengths, if desired. Add to spaghetti. Set aside to cool completely. Pull cheese into thin strands; chill until ready to serve. In a small bowl toss together tomatoes, onion, parsley, salt, pepper, remaining oil, and vinegar. Add cheese to spaghetti mixture. Top with tomato mixture and walnuts. Andy Lyons Toasted Walnuts Toss together the walnuts, 1 teaspoon olive oil and 1/4 teaspoon of the salt in a shallow baking pan. Bake in a 350°F oven for 5 minutes until toasted; set walnuts aside. Rate it Print Nutrition Facts (per serving) 335 Calories 19g Fat 33g Carbs 12g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 10 Calories 335 % Daily Value * Total Fat 19g 24% Saturated Fat 4g 20% Cholesterol 9mg 3% Sodium 443mg 19% Total Carbohydrate 33g 12% Total Sugars 5g Protein 12g Vitamin C 25.3mg 127% Calcium 157mg 12% Iron 2.2mg 12% Potassium 400mg 9% Folate, total 110.3mcg Vitamin B-6 0.2mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.