Spaghetti salad perfumed with lemon

For 2-4 people

250 g spaghetti (I used gluten-free ones, with wholemeal rice flour, quinoa, amaranth, and colored with spinach, beets, turmeric)

3 tablespoons black olives (taggiasche) in extra virgin olive oil

1 tablespoon salted capers (from Pantelleria)

about 1 tablespoon organic lemon peel 

extra virgin olive oil

salt

chili (optional, to taste)

A delicious cold spaghetti salad, colorful and with the intense flavors of the Mediterranean... those par excellence!
Try it and you'll be enthralled, as happened to us!

Cook the spaghetti in boiling salted water with the addition of a vegetable oil so that the spaghetti don't stick together during cooking (especially if they are gluten free).

When the spaghetti are cooked al dente (those that we've used are cooked in 4 minutes!), drain, rinse under cold water to stop the cooking, pour them in a large salad bowl with a little olive oil, stir and let cool.

Prepare the dressing coarsely chopping the olives and capers, after rinsing the latter under running water to remove the excess salt.

If you like it, add a pinch of red pepper.

Combine everything to the spaghetti in large bowl and add a drizzle of good extra virgin olive oil.

Grate the rind of the lemon and add to the spaghetti salad: this final touch will add a fragrance and a unique flavor to this dish!

Stir and ... Bon Appetit!