Description
A vibrant and refreshing Spaghetti Salad loaded with colorful vegetables, olives, and cheeses, all tossed in a zesty homemade Italian dressing. Perfect for potlucks, picnics, or family gatherings, this salad combines tender spaghetti with crunchy veggies and flavorful herbs for a delicious cold pasta dish.
Ingredients
Scale
Pasta
- 1 pound spaghetti noodles (broken in half)
Vegetables & Cheese
- 1 green bell pepper (diced)
- 1 red bell pepper (diced)
- ½ red onion (finely chopped)
- 1 English cucumber (sliced)
- 1 cup cherry tomatoes (halved)
- 2.25 ounce can sliced black olives (drained)
- ½ cup cheddar cheese (cut into small cubes)
- ¼ cup grated Parmesan cheese
Italian Dressing
- 1 ½ cups Extra Virgin Olive Oil
- 3 Tablespoons red wine vinegar
- 1 Tablespoon dried oregano
- 1 ½ teaspoons dried basil
- 1 Tablespoon fresh squeezed lemon juice
- 2 garlic cloves (minced)
- 3 Tablespoons Parmesan cheese
- Salt and pepper (to taste)
Instructions
- Cook the pasta: Cook spaghetti according to package directions until al dente. Drain and rinse under cold water to stop cooking and cool the noodles. To prevent the pasta from sticking together, drizzle a small amount of olive oil over it and toss gently. Refrigerate the pasta until fully cooled.
- Prepare vegetables and cheese: In a large mixing bowl, combine the halved cherry tomatoes, sliced cucumber, diced green and red bell peppers, finely chopped red onion, drained black olives, and cubed cheddar cheese.
- Make the dressing and combine: In a separate bowl, whisk together the extra virgin olive oil, red wine vinegar, dried oregano, dried basil, fresh lemon juice, minced garlic, and grated Parmesan cheese. Season with salt and pepper to taste. Pour the dressing over the vegetable mixture, add the chilled spaghetti noodles, and gently toss to coat everything evenly. Stir in the additional Parmesan cheese, cover the bowl, and refrigerate the salad for at least 2 hours to allow the flavors to meld before serving.
Notes
- Cook the spaghetti slightly al dente to prevent mushiness after chilling.
- Refrigerate the salad for at least 2 hours or overnight for best flavor.
- You can substitute store-bought Italian dressing for convenience, but homemade enhances freshness.
- Feel free to add or omit vegetables based on your preference.
- This salad keeps well refrigerated for up to 3 days.
