Description
This refreshing Spaghetti Salad is a quick and easy cold pasta dish perfect for warm days or as a light meal. Featuring al dente spaghetti combined with fresh cherry tomatoes, cucumber, bell pepper, red onion, olives, and feta cheese, all tossed in a tangy and flavorful dressing made from olive oil, red wine vinegar, Dijon mustard, and garlic. Chilled to let the flavors meld, this vibrant salad is a perfect side for picnics, barbecues, or casual lunches.
Ingredients
Scale
Pasta
- 8 oz (about 1/2 box) spaghetti pasta
Vegetables and Add-ins
- 1 cup cherry tomatoes, halved
- 1/2 cucumber, diced
- 1/2 red bell pepper, diced
- 1/4 red onion, finely chopped
- 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
- 1 teaspoon dried oregano (or Italian seasoning)
- Salt and pepper, to taste
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Cook the spaghetti pasta according to the package instructions until al dente, usually about 8-10 minutes. Once cooked, drain the pasta and rinse with cold water to cool it down quickly. Set aside to cool completely.
- Prepare the Vegetables: While the pasta is cooking, chop the cherry tomatoes, cucumber, red bell pepper, and finely chop the red onion. Set aside along with the sliced black olives and crumbled feta cheese if you choose to include them.
- Make the Dressing: In a small bowl or jar, whisk together the olive oil, red wine vinegar, Dijon mustard, honey or maple syrup for a touch of sweetness (if using), minced garlic, dried oregano (or Italian seasoning), salt, and pepper. Adjust the seasoning according to your taste preferences.
- Combine the Salad: In a large bowl, combine the cooled pasta with the prepared vegetables, olives, and feta cheese. Pour the dressing over the mixture and toss thoroughly until everything is evenly coated with the dressing.
- Chill: Cover the bowl and refrigerate the spaghetti salad for at least 30 minutes. This chilling time allows the flavors to meld together beautifully. The salad can be made a few hours ahead, making it convenient for meal prep or gatherings.
- Serve: Before serving, give the salad a good toss again and garnish with chopped fresh parsley for an added pop of color and fresh flavor. Serve chilled as a delightful side dish or a light, refreshing meal.
Notes
- Use gluten-free pasta if you need to make this recipe gluten free.
- For a vegan option, omit the feta cheese or substitute with a plant-based cheese alternative.
- Feel free to swap red wine vinegar with white vinegar or lemon juice based on availability and taste preference.
- Adding a handful of toasted pine nuts or sunflower seeds can add a nice crunch.
- This salad keeps well in the refrigerator for up to 2 days; toss again before serving.
