Spaghetti Pasta Salad Recipe

This delicious and refreshing Spaghetti Pasta Salad recipe is the perfect side dish for any occasion. Packed with fresh vegetables, flavorful herbs, and a zesty dressing, it’s a crowd pleaser for family dinners, barbecues, potlucks, or picnics. Easy to make and customizable, this pasta salad is ideal for those looking for a light yet satisfying meal.

Description:

Spaghetti Pasta Salad Recipe is a fun and flavorful twist on traditional pasta salads. The use of spaghetti pasta makes it unique and creates a satisfying base for a variety of fresh and colorful ingredients. Whether you’re planning a casual meal with family or preparing for a big summer gathering, this Spaghetti Pasta Salad recipe is sure to impress.

The salad features al dente spaghetti, which holds the dressing well and offers a pleasant texture that complements the crunch of vegetables like bell peppers, cucumbers, cherry tomatoes, and red onions. You can also add protein rich ingredients such as boiled eggs, grilled chicken, or beans for an extra boost of flavor and nutrition.

The dressing is the key to making this pasta salad truly shine. It’s a simple mixture of olive oil, vinegar, Dijon mustard, garlic, and herbs. The tangy and slightly sweet dressing brings all the ingredients together, making every bite full of flavor.

One of the best parts about this Spaghetti Pasta Salad recipe is its versatility. You can easily customize it by adding your favorite vegetables or proteins, swapping out the dressing ingredients to suit your preferences, or making it as light or indulgent as you like. The salad can be served chilled or at room temperature, making it perfect for picnics, barbecues, and other outdoor events.

If you’re looking for a pasta salad that is not only tasty but also easy to prepare and serve, this Spaghetti Pasta Salad recipe is the way to go. It can be made ahead of time, giving you more time to enjoy the event and less time spent in the kitchen. This recipe can also be stored in the fridge for a couple of days, making it a great option for meal prep.

Ingredients:

8 oz spaghetti pasta
1 cup cherry tomatoes, halved
1 cup cucumber, diced
1/2 cup red bell pepper, diced
1/4 cup red onion, thinly sliced
1/4 cup black olives, sliced (optional)
1/2 cup mozzarella cheese, cubed (optional)
2 boiled eggs, quartered (optional)
Fresh herbs like basil or parsley (optional)

For the dressing:

1/4 cup olive oil
2 tbsp red wine vinegar
1 tbsp Dijon mustard
1 garlic clove, minced
1 tsp dried oregano
1 tsp dried basil
Salt and pepper, to taste

Instructions:

Cook the Spaghetti: Bring a large pot of salted water to a boil. Add the spaghetti and cook according to the package directions, typically 8-10 minutes, until al dente. Drain and rinse under cold water to stop the cooking process and cool the pasta.
Prepare the Vegetables: While the pasta is cooking, chop the cherry tomatoes, cucumber, bell pepper, and red onion. Set them aside in a large mixing bowl.
Make the Dressing: In a small bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, minced garlic, oregano, basil, salt, and pepper. Taste and adjust seasoning as needed.
Combine the Salad: Add the cooled spaghetti pasta to the vegetables in the large bowl. Pour the dressing over the top and toss everything together to coat the ingredients evenly.
Add Optional Ingredients: If you are using optional ingredients like mozzarella cheese, boiled eggs, black olives, or fresh herbs, add them now and gently mix.
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.

Notes:

Customize the Salad: Feel free to experiment with different veggies or add protein like grilled chicken, bacon, or chickpeas.
Storage: This pasta salad keeps well in the fridge for up to 3 days. Make sure to store it in an airtight container.
Make it Vegan: Omit the cheese and eggs and use a vegan friendly dressing for a plant based version.
Serving Suggestion: This salad pairs wonderfully with grilled meats, fish, or as a standalone vegetarian dish.