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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.

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

Find it online: https://cookibly.com/spaghetti-salad/