Description
A refreshing and easy-to-make Spaghetti Pasta Salad perfect for summer gatherings, potlucks, or a light meal. This colorful salad combines al dente spaghetti with crunchy vegetables, tangy dressing, and fresh herbs for a satisfying dish that can be served chilled or at room temperature.
Ingredients
Pasta
- 8 oz spaghetti pasta
Vegetables
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1/2 cup red bell pepper, diced
- 1/4 cup red onion, finely chopped
- 1/2 cup black olives, sliced
Dressing
- 1/4 cup extra virgin olive oil
- 2 tbsp red wine vinegar
- 1 tsp Dijon mustard
- 1 clove garlic, minced
- 1 tsp dried oregano
- Salt and freshly ground black pepper to taste
Extras
- 1/4 cup fresh parsley, chopped
- 1/4 cup grated Parmesan cheese (optional)
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the spaghetti pasta and cook according to package instructions until al dente, about 8-10 minutes. Drain the pasta and rinse under cold water to stop cooking and cool it down. Set aside to drain completely.
- Prepare the Vegetables: While the pasta cooks, wash and chop the cherry tomatoes, cucumber, red bell pepper, red onion, and slice the black olives. Combine all the chopped vegetables in a large mixing bowl.
- Make the Dressing: In a small bowl, whisk together the extra virgin olive oil, red wine vinegar, Dijon mustard, minced garlic, dried oregano, salt, and black pepper until well emulsified.
- Combine the Salad: Add the cooled pasta into the bowl with the vegetables. Pour over the dressing and toss everything gently but thoroughly to combine all flavors evenly.
- Add Fresh Herbs and Cheese: Stir in the chopped fresh parsley and, if using, sprinkle grated Parmesan cheese over the salad and toss lightly to incorporate.
- Chill and Serve: Cover the pasta salad and refrigerate for at least 30 minutes to allow the flavors to meld. Serve chilled or at room temperature as a delicious side dish or light main course.
Notes
- For a vegan version, omit the Parmesan cheese or substitute with a vegan cheese alternative.
- Customize the vegetables based on seasonality or preference, such as adding artichoke hearts or sun-dried tomatoes.
- This salad can be prepared a day ahead and stored covered in the refrigerator, but add fresh herbs just before serving for best flavor.
- Adjust the amount of garlic and mustard in the dressing to suit your taste.
- Use gluten-free spaghetti to make this recipe gluten-free.