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Spaghetti Salad

This delightful spaghetti salad combines long noodles with fresh vegetables and a homemade Italian dressing for a flavorful and satisfying dish, perfect for potlucks and gatherings.
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Prep Time 30 minutes
Cook Time 10 minutes
Total Time 2 hours 30 minutes
Servings: 12 servings
Course: Salad, Side Dish
Cuisine: Italian
Calories: 320
Ingredients Method Notes

Ingredients
  

Pasta and Vegetables
  • 16 ounces Spaghetti noodles
  • 1/2 cup Red onion, finely diced
  • 8 ounces Cherry or grape tomatoes, halved
  • 1 Red bell pepper, diced
  • 1 English cucumber, chopped Works best due to fewer seeds.
  • 6 ounces Sliced black olives
  • 8 ounces Mozzarella pearls
  • 1/4 cup Fresh parsley, chopped
  • 1/3 cup Grated Parmesan cheese
Italian Dressing
  • 1/2 cup Extra-virgin olive oil
  • 1/4 cup White or red wine vinegar
  • 2 tablespoons Water
  • 1-2 teaspoons Honey
  • 1 teaspoon Fresh lemon juice
  • 3 tablespoons Grated Parmesan
  • 3/4 teaspoon Garlic salt
  • 3/4 teaspoon Dried basil
  • 1/8 teaspoon Dried oregano
  • Red pepper flakes, a pinch
  • Black pepper, to taste

Method
 

Prepare the Pasta
  1. Bring a large pot of water to a boil, using at least 4 quarts per pound of pasta.
  2. Add a full tablespoon of salt to the water.
  3. Cook the spaghetti until al dente, about 8-10 minutes.
  4. Drain the pasta and rinse it under cold running water for one minute.
  5. Toss the cooled pasta with a small drizzle of olive oil.
Prep the Vegetables
  1. Dice and cut the bell pepper, cucumber, red onion, and cherry tomatoes as specified in the ingredient list.
Make the Dressing
  1. Whisk the dressing ingredients together in a jar until emulsified.
  2. Let the dressing sit for 15-20 minutes to meld the flavors.
Assembly
  1. In a large mixing bowl, combine the cooled spaghetti, bell pepper, cucumber, red onion, tomatoes, and black olives.
  2. Gently toss in the mozzarella pearls.
  3. Pour over the dressing and toss thoroughly.
  4. Sprinkle in the parsley and grated parmesan, tossing once more.
  5. Cover and refrigerate for at least 2 hours before serving, ideally overnight.

Notes

For various flavors, try adding proteins like grilled chicken or a Mediterranean twist with feta cheese. Refrigerate leftovers within two hours.