Why You’ll Love This Recipe

Spaghetti Salad is the ultimate dish for summer gatherings, picnics, or anytime you’re craving something light yet filling. The tender spaghetti is tossed with fresh vegetables and a zesty dressing that ties it all together. This salad is highly customizable, allowing you to add your favorite ingredients for a unique twist. It’s a refreshing, make-ahead recipe that’s perfect for feeding a crowd or enjoying as a side dish to complement your main course. Plus, it’s super easy to prepare and can be served chilled for a cool, satisfying meal.

Ingredients

  • 8 oz spaghetti

  • 1 cup cherry tomatoes, halved

  • 1/2 cucumber, diced

  • 1/2 red bell pepper, diced

  • 1/4 red onion, thinly sliced

  • 1/4 cup black olives, sliced

  • 1/4 cup feta cheese, crumbled (optional)

  • 1/4 cup fresh parsley, chopped

For the dressing:

  • 1/4 cup olive oil

  • 2 tablespoons red wine vinegar

  • 1 tablespoon Dijon mustard

  • 1 teaspoon dried oregano

  • 1 teaspoon garlic powder

  • Salt and pepper to taste

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

  1. Cook the spaghetti: Bring a large pot of salted water to a boil. Cook the spaghetti according to package instructions until al dente. Drain and rinse with cold water to stop the cooking process. Set aside to cool.

  2. Prepare the vegetables: While the spaghetti is cooling, chop the cherry tomatoes, cucumber, red bell pepper, and onion. Slice the olives and set aside.

  3. Make the dressing: In a small bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, dried oregano, garlic powder, salt, and pepper until well combined.

  4. Assemble the salad: In a large bowl, combine the cooled spaghetti, chopped vegetables, olives, feta cheese (if using), and fresh parsley.

  5. Toss with dressing: Pour the dressing over the pasta and vegetables, tossing to coat everything evenly.

  6. Chill: Refrigerate the salad for at least 1 hour before serving to allow the flavors to meld together.

  7. Serve: Serve chilled and enjoy!

Servings and timing

  • Servings: 6-8

  • Prep time: 15 minutes

  • Cook time: 10 minutes

  • Total time: 25 minutes (plus chilling time)

Variations

  • Add protein: Add grilled chicken, tuna, or shrimp for a heartier salad.

  • Vegetarian: Omit the feta and use chickpeas or avocado for extra texture and flavor.

  • Extra crunch: Add some toasted pine nuts or sunflower seeds for a bit of crunch.

  • Herb options: Swap out parsley for basil or mint for a fresh, herbaceous twist.

  • Spicy version: Add some chopped jalapeños or a dash of hot sauce to the dressing for a spicy kick.

Storage/Reheating

  • Storage: Store the leftover spaghetti salad in an airtight container in the fridge for up to 3 days. The flavors will continue to develop as it sits.

  • Reheating: This salad is best served cold and doesn’t need reheating. If the salad has absorbed too much of the dressing, you can drizzle a bit more olive oil and vinegar to refresh it before serving.

FAQs

Can I use a different type of pasta for this salad?

Yes, you can substitute the spaghetti with other pasta shapes like penne, fusilli, or farfalle for a different texture.

Can I make the spaghetti salad ahead of time?

Yes, spaghetti salad is perfect for making ahead. It actually tastes better after it has had time to chill and let the flavors meld together. You can prepare it a day in advance.

How can I make this salad gluten-free?

To make this salad gluten-free, simply substitute regular spaghetti with gluten-free pasta. You can find many gluten-free pasta options in most grocery stores.

Can I add more vegetables to this salad?

Absolutely! Feel free to add any vegetables you like, such as cucumbers, carrots, or even roasted vegetables. The possibilities are endless.

How long will this spaghetti salad last in the fridge?

This salad can be stored in the fridge for up to 3 days. Just be sure to give it a good toss before serving, as the pasta may soak up some of the dressing over time.

Can I use a different cheese instead of feta?

Yes, you can substitute the feta with mozzarella, goat cheese, or even Parmesan for a different flavor profile.

Conclusion

Spaghetti Salad is a versatile and refreshing dish that’s perfect for any occasion, whether it’s a summer BBQ, a family picnic, or a casual dinner. With its colorful vegetables, zesty dressing, and simple ingredients, it’s a crowd-pleaser that everyone will love. Plus, it’s easy to customize based on your preferences, making it a perfect go-to recipe for all kinds of gatherings.

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Spaghetti Salad

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Spaghetti Salad is a refreshing and versatile dish, featuring tender pasta, vibrant vegetables, and a zesty dressing, perfect for summer gatherings, picnics, or as a side dish.

  • Author: Catherine
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 25 minutes (plus chilling time)
  • Yield: 6-8 servings
  • Category: Side Dish
  • Method: Boiling, Mixing
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

  • 8 oz spaghetti
  • 1 cup cherry tomatoes, halved
  • 1/2 cucumber, diced
  • 1/2 red bell pepper, diced
  • 1/4 red onion, thinly sliced
  • 1/4 cup black olives, sliced
  • 1/4 cup feta cheese, crumbled (optional)
  • 1/4 cup fresh parsley, chopped
  • For the dressing:
  • 1/4 cup olive oil
  • 2 tablespoons red wine vinegar
  • 1 tablespoon Dijon mustard
  • 1 teaspoon dried oregano
  • 1 teaspoon garlic powder
  • Salt and pepper to taste

Instructions

  1. Cook the spaghetti: Bring a large pot of salted water to a boil. Cook the spaghetti according to package instructions until al dente. Drain and rinse with cold water to stop the cooking process. Set aside to cool.
  2. Prepare the vegetables: While the spaghetti is cooling, chop the cherry tomatoes, cucumber, red bell pepper, and onion. Slice the olives and set aside.
  3. Make the dressing: In a small bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, dried oregano, garlic powder, salt, and pepper until well combined.
  4. Assemble the salad: In a large bowl, combine the cooled spaghetti, chopped vegetables, olives, feta cheese (if using), and fresh parsley.
  5. Toss with dressing: Pour the dressing over the pasta and vegetables, tossing to coat everything evenly.
  6. Chill: Refrigerate the salad for at least 1 hour before serving to allow the flavors to meld together.
  7. Serve: Serve chilled and enjoy!

Notes

Add protein: Add grilled chicken, tuna, or shrimp for a heartier salad.Vegetarian: Omit the feta and use chickpeas or avocado for extra texture and flavor.Extra crunch: Add some toasted pine nuts or sunflower seeds for a bit of crunch.Herb options: Swap out parsley for basil or mint for a fresh twist.Spicy version: Add chopped jalapeños or a dash of hot sauce to the dressing for extra heat.Storage: Leftovers can be stored in an airtight container in the fridge for up to 3 days.Reheating: Best served cold. If the salad has absorbed too much dressing, refresh it with extra olive oil and vinegar before serving.

Nutrition

  • Serving Size: 1 serving
  • Calories: 210
  • Sugar: 3g
  • Sodium: 220mg
  • Fat: 14g
  • Saturated Fat: 2g
  • Unsaturated Fat: 10g
  • Trans Fat: 0g
  • Carbohydrates: 18g
  • Fiber: 3g
  • Protein: 4g
  • Cholesterol: 10mg

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