Description

This vibrant Spaghetti Salad recipe is a refreshing and easy-to-make dish perfect for lunch, picnics, or as a light dinner. Featuring al dente spaghetti tossed with crisp cherry tomatoes, cucumber, red bell pepper, and red onion, all coated in a tangy homemade dressing of olive oil, red wine vinegar, Dijon mustard, and herbs. Optional additions like black olives, feta cheese, and fresh parsley add layers of flavor and texture. This chilled salad can be prepared ahead of time and enjoyed as a nutritious and satisfying meal.

Ingredients

Scale

Pasta

8 oz (about 1/2 box) spaghetti pasta

Vegetables

1 cup cherry tomatoes, halved
1/2 cucumber, diced
1/2 red bell pepper, diced
1/4 red onion, finely chopped

Optional Toppings

1/4 cup black olives, sliced (optional)
1/4 cup feta cheese, crumbled (optional)
1/4 cup fresh parsley, chopped (optional)

Dressing

1/4 cup olive oil
3 tablespoons red wine vinegar (or white vinegar)
1 tablespoon Dijon mustard
1 teaspoon honey or maple syrup (optional, for sweetness)
1 clove garlic, minced
Salt and pepper, to taste
1 teaspoon dried oregano (or Italian seasoning)

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Instructions

Cook the Pasta: Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package instructions until al dente, about 8-10 minutes. Drain the pasta and rinse it under cold water to stop cooking and cool it down quickly. Set aside.
Prepare the Vegetables: While the pasta cooks, chop the cherry tomatoes, cucumber, red bell pepper, and finely chop the red onion. Set these aside along with the sliced black olives and crumbled feta cheese, if using.
Make the Dressing: In a small bowl or jar, whisk together the olive oil, red wine vinegar, Dijon mustard, honey or maple syrup for sweetness (if using), minced garlic, salt, pepper, and dried oregano or Italian seasoning. Taste and adjust seasoning as needed to balance flavors.
Combine the Salad: In a large mixing bowl, add the cooled spaghetti, chopped vegetables, olives, and feta cheese if using. Pour the dressing over the salad and toss everything thoroughly until the pasta and vegetables are evenly coated with the dressing.
Chill: Cover the bowl and refrigerate the salad for at least 30 minutes to allow the flavors to meld together. The salad can be made a few hours in advance to enhance the flavor.
Serve: Before serving, give the salad a good toss again and garnish with freshly chopped parsley for added color and flavor. Enjoy this chilled spaghetti salad as a refreshing side dish or light main meal.

Notes

For extra protein, consider adding cooked chicken, shrimp, or chickpeas.
You can substitute the red wine vinegar with white vinegar or lemon juice for a different tang.
Adjust the amount of honey or maple syrup according to your desired sweetness level or omit for a more savory version.
Use gluten-free spaghetti to make this salad gluten-free if needed.
This salad keeps well for up to 2 days refrigerated but is best eaten fresh for optimal texture and flavor.
Add fresh herbs like basil or mint for a different aromatic twist.