Description
This Spaghetti Salad is a refreshing and flavorful side dish perfect for warm weather or as a light meal. It combines al dente pasta with crisp vegetables, tangy olives, and optional feta cheese, all tossed in a zesty homemade vinaigrette dressing. Chill before serving to let the flavors meld beautifully.
Ingredients
Scale
Pasta
- 8 oz spaghetti (or your favorite pasta)
Vegetables and Cheese
- 1 cucumber, diced
- 1 bell pepper, diced
- 1/2 red onion, finely chopped
- 1 cup cherry tomatoes, halved
- 1/2 cup black olives, sliced
- 1/4 cup feta cheese, cubed (optional)
- 1/4 cup fresh parsley, chopped (optional)
Dressing
- 1/4 cup olive oil
- 2 tablespoons red wine vinegar (or white vinegar)
- 1 tablespoon Dijon mustard
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- Salt and pepper, to taste
- 1 tablespoon honey (optional)
Instructions
- Cook Pasta: Bring a large pot of salted water to a boil. Add the spaghetti and cook until al dente, about 8-10 minutes. Drain and rinse with cold water to stop cooking and cool the pasta. Set aside.
- Prepare Vegetables and Cheese: Dice the cucumber and bell pepper, finely chop the red onion, halve the cherry tomatoes, slice the black olives, and cube the feta cheese if using. Chop fresh parsley if adding.
- Make Dressing: In a small bowl, whisk together olive oil, red wine vinegar, Dijon mustard, garlic powder, dried oregano, salt, pepper, and honey until well combined and emulsified.
- Assemble Salad: In a large mixing bowl, combine the cooled pasta, chopped vegetables, olives, feta cheese, and parsley. Pour the dressing over the salad and toss thoroughly to coat everything evenly.
- Chill and Serve: Cover the salad and refrigerate for at least 30 minutes to allow flavors to meld. Serve chilled as a delicious side or light main dish.
Notes
- For best flavor, let the salad chill for at least 30 minutes before serving to allow the dressing to fully penetrate.
- You can substitute the vegetables or add others like carrots, peas, or artichokes to your taste.
- Feta cheese is optional but adds creaminess and tang to the salad.
- This salad keeps well in the fridge for up to 3 days, making it great for meal prep.
- To make this dish vegan, omit the feta cheese and use a honey substitute like agave nectar.
