Spaghetti Salad with Marinated Egg

Name: Spaghetti Salad with Marinated Egg
Prep time: 15 min
Cook time: 9 min
Total time: 24 min
Yield: 4
Ingredients: Spaghetti 11.3 oz; Cabbage 4.5 oz; Cherry tomatoes 0.67 cup; Basil 3 leaves; Red Tropea onions 1.4 oz; Extra virgin olive oil 3 ½ tbsp; Fine salt to taste; Black pepper to taste; Egg yolks 4; Fine salt 66 tsp; Sugar 2 cups

it br de fr es

518

Calories per serving

Lactose Free
Vegetarian

Energy Kcal 518
Carbohydrates g 74.2
of which sugars g 10.1
Protein g 13.1
Fats g 18.8
of which saturated fat g 3.86
Fiber g 3.3
Cholesterol mg 268
Sodium mg 1993

Difficulty: Difficult
Prep time: 15 min
Cook time: 9 min
Serving: 4
Cost: Low
Note + 15 hours of egg yolk marination

PRESENTATION

Spaghetti salad with marinated egg offers a fresh twist on classic Italian summer meals. You know, instead of the usual cold pasta salads you might find at a picnic, this dish is something more creative. Really, really creative. The star? It's the firm, cured egg yolk on top, giving a punch of flavor and a texture that's both tender and rich. Italian home cooks often keep it simple, but this pasta salad with egg is the type you'd find on a menu when chefs want to impress—mixing old-school recipes with a modern twist. Which is great.

You still get those familiar ingredients—like juicy tomatoes, good olive oil, and fresh herbs. But then there's the cured yolk—seriously good—which melts into everything, adding a whole new layer. It's creamy without being heavy—making the salad taste extra special. Across Italy, especially during the hot months, people love a refreshing spaghetti salad served cold. And this version? Perfect for anyone into summer pasta recipes that push boundaries.

Thing is, the egg isn't boiled like a regular hard-boiled egg you'd see in a vegetable pasta salad; instead, it's cured. So, it becomes firm and almost golden in color—bringing a real pop of flavor. Food enthusiasts will appreciate how the marinated yolk balances with tangy Italian dressing and other fresh ingredients. It's the kind of dish that fits at a picnic or a fancy dinner, letting you explore both flavors and new ideas.

With every bite, you'll notice how the textures play off each other—the soft spaghetti, the crisp veggies, and that extra silky finish from the yolk. The marinated egg twist turns a simple salad into something that tastes bright, lively, and just a bit unexpected. Exactly what you want when trying something new, but still craving a taste of Italy. Really, whether you are hosting a gathering or simply looking to try something different at home, this dish is a great way to enjoy the best of Italian culinary creativity.

INGREDIENTS

518

Calories per serving

Ingredients for the Pasta Salad: Spaghetti 11.3 oz (320 g); Cabbage 4.5 oz (130 g); Cherry tomatoes 0.67 cup (100 g); Basil 3 leaves; Red Tropea onions 1.4 oz (40 g); Extra virgin olive oil 3 ½ tbsp (50 g); Fine salt to taste; Black pepper to taste

for 4 Marinated Yolks: Egg yolks 4; Fine salt 66 tsp (400 g); Sugar 2 cups (400 g)

Preparation

How to prepare Spaghetti Salad with Marinated Egg

To make the spaghetti salad with marinated egg, it is advisable to start the preparation the day before because the egg will require several hours of marination. Take 4 small bowls and in each mix 1/4 cup of salt with 1/4 cup of sugar 1; create a small well in the center. Break an egg, remove the yolk, then gently place it in the bowl 2. Separately, mix another 1/4 cup of salt and 1/4 cup of sugar and gently pour it over the raw yolk, making sure to cover it entirely 3. Proceed in the same way with the other yolks.

Cover the bowl with plastic wrap 4, let the yolks marinate in the 4 bowls for 15 hours at room temperature. After the marination time, gently remove the surface marination of salt and sugar with a spoon, being very careful not to break the yolk 5. Remove all the yolks that will be firm, quickly and gently rinse them in a bowl with room temperature water 6. Then drain them and place them in a bowl in the refrigerator until ready to use.

Meanwhile, place a pot with plenty of water on the stove: it will be used to cook the pasta. Once it reaches a boil, salt it. In the meantime, wash the outer leaves of the cabbage, cut it in half, and then slice it thinly 7, peel the onion and slice it too 8, lastly, wash the cherry tomatoes and quarter them 9.

When the water boils, cook the spaghetti for the time indicated on the package 10, when cooked, drain the spaghetti into a bowl, season with olive oil so that the pasta does not stick together as it cools 11 and mix, then add the sliced cabbage 12,

the cherry tomatoes and onion, season again with a tablespoon of olive oil, salt, and pepper to taste, and add aroma with basil leaves. The salad is ready to be served, divide the portions onto plates, take the marinated yolks from the refrigerator, cut them into pieces 14 and place them on top of the salad to garnish, your pasta salad with marinated egg is ready to be served 15!

Storage

It is recommended to consume the pasta salad with marinated egg immediately. If there are leftovers, you can store it in the refrigerator for a maximum of one day. Freezing is not recommended.

Tip

Enjoy the spaghetti salad with marinated egg all year round; when cabbage is no longer in season, replace it with artichokes, peppers, or other crunchy vegetables!

For the marinated egg, consider that the salt (and sugar) marination can range from a minimum of 4 hours to several days, depending on the desired firmness. The longer the marination, the firmer the egg will become, even reaching a consistency that allows you to grate it over dishes.

For the translation of some texts, artificial intelligence tools may have been used.