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Squid ink pasta salad

Prep Time15 minutes
Cook Time10 minutes
Total Time25 minutes
Servings: 6 people


  • 5 cups squid ink pasta, freshly cooked as per instructions on the package
  • 2 cups cherry tomatoes
  • 2 cups sugar snap peas
  • 2/3 cup sun-dried tomatoes, cut into medium-size pieces
  • 1 1/2 cup cheddar cheese (or any other mild cheese), cubed
  • 1/4 cup vegetable or extra virgin olive oil (for sautéing)
  • 1/3 cup vegetable or extra virgin olive oil (for the dressing)
  • 1 tbsp + 1 1/4 tsp white wine vinegar
  • 2 tbsp Everything but the Bagel seasoning
  • Salt and freshly ground black pepper to taste


  • Sauté the peas and cherry tomatoes in oil in a saucepan over medium heat for a couple of minutes or until slightly soft but still whole. Take from pan and allow to cool down on a plate.
  • In a small bowl, make a simple vinaigrette by mixing oil, white wine vinegar, and salt and pepper to taste.
  • Place pasta and sautéed veggies in a large mixing bowl. Add cheese, sun-dried tomatoes, and Everything but the Bagel seasoning. Pour vinaigrette on top, and mix until well combined. Taste and add salt and/or pepper, if necessary. Chill the salad in the fridge until serving time.
  • Enjoy!