Spaghetti Salad Recipe
Vibrant, zesty, and healthy- it’s a combo that’s tough to find. Here’s a spaghetti salad recipe that hits all three- fresh, flavorful, and totally summer-friendly!
Ingredients
- 225 grams / ½ lb Spaghetti
For Veggeies
- 1 cup / 150 g Cherry Tomato cut in half
- ¼ cup / 30 g Sliced Black Olives
- ½ medium-sized English Cucumber diced
- ½ cup Grated Parmesan Cheese
- ½ cup Green Bell Pepper chopped
- ½ cup Red Bell Pepper chopped
- ½ large-sized Red Onion
- ¾ cup / 175 ml Italian Dressing
- Italian dressing Recipe:
- ½ cup / 120 ml Extra Virgin Olive Oil
- 2 tbsp / 30 ml Fresh Lemon Juice
- 3 tbsp / 45 ml White Wine Vinegar/ White Vinegar
- 2 cloves Garlic minced
- 1 tsp / 2 g Dried Oregano
- ¼ tsp / 0.5 g Crushed Red Chili Flakes
- 1 tsp / 5 g Dijon Mustard
- 1 tsp / 4 g Sugar or Honey to balance the acidity
- ½ tsp / 3 g Salt
- 1 tbsp / 4 g Fresh Parsley chopped
- 1 tbsp / 2 g Fresh Basil ½ tsp Dried Basil
- ½ tsp / 1 g Black Pepper
Instructions
Cook The Spaghetti Pasta
- Grab a large cooking pot and fill it with water.
- Bring the water to a boil, add the spaghetti to the boiling water, and then cook according to the package instructions.
- Once the spaghetti is cooked, drain it and immediately rinse it with cool water. Drain it again and keep it aside.
Prepare The Italian Dressing
- In a small bowl, add olive oil, fresh lemon juice, white vinegar/white wine vinegar, and minced garlic.
- Sprinkle in dried oregano and crushed red pepper flakes to add flavor.
- Mix in Dijon mustard, sugar, and salt for balance.
- Garnish the dressing with basil, fresh parsley, and freshly cracked black pepper.
- Whisk thoroughly until the dressing thickens and all the ingredients are well blended.
Combine Veggies and Spaghetti
- Add the drained and cooled pasta to the large mixing bowl.
- Add halved cherry tomatoes, sliced black olives, sliced cucumber, grated parmesan cheese, chopped red and green bell peppers, and sliced red onion.
- Give the salad a gentle toss to mix everything together.
Dress The Salad and Add Cheese
- Pour the prepared Italian dressing over the spaghetti salad.
- Toss everything gently so the dressing coats all the spaghetti and vegetables.
Cover, Chill, and Serve!
- Cover the salad bowl with a lid or plastic wrap and refrigerate for at least 1-2 hours to allow the flavors to meld together.
- Before serving, give it a quick toss and adjust the seasoning if needed. Grab a fork and enjoy a bowl of delicious, fresh spaghetti salad that’s bursting with flavor and color!
Notes
- I use granlated sugar to enhance the flavors, but you can also use honey or any other sweetener available in your kitchen.
- Classic Italian Salad Dressing requires red wine vinegar or white wine vinegar, but you can also use plain white distilled vinegar as a substitute.
- You can use cheddar cheese, feta cheese, along with parmesan cheese.