Spaghetti Salad Recipe
If you’re searching for a vibrant, flavorful, and utterly refreshing dish, this Spaghetti Salad Recipe is going to steal your heart—and your taste buds! Combining perfectly cooked spaghetti with a colorful medley of fresh veggies and a tangy homemade dressing, this salad is as satisfying as it is simple. It’s a wonderful way to enjoy pasta in a new, light, and crave-worthy form that’s perfect for warm days, potlucks, or just a quick weeknight meal.
Ingredients You’ll Need
This Spaghetti Salad Recipe relies on ingredients that are straightforward yet pack a punch in terms of flavor and texture. Each component plays a crucial role in creating a balanced, crave-worthy dish with freshness, crunch, and a delightful tang.
- 8 oz spaghetti pasta: The foundation of this salad, cooked al dente to maintain a satisfying bite.
- 1 cup cherry tomatoes, halved: Adds juicy sweetness and vibrant color.
- 1/2 cucumber, diced: Brings a refreshing crunch that brightens each bite.
- 1/2 red bell pepper, diced: Gives a mild sweetness and gorgeous red hue.
- 1/4 red onion, finely chopped: Offers a sharp contrast and a subtle bite.
- 1/4 cup black olives, sliced (optional): Adds a salty, briny depth to the salad.
- 1/4 cup feta cheese, crumbled (optional): Creamy and tangy, balancing the freshness beautifully.
- 1/4 cup fresh parsley, chopped (optional): For a splash of herbal brightness and color.
- 1/4 cup olive oil: Creates the silky base of the dressing.
- 3 tablespoons red wine vinegar (or white vinegar): Brings the perfect acidity that wakes up all the flavors.
- 1 tablespoon Dijon mustard: Adds a subtle kick and emulsifies the dressing.
- 1 teaspoon honey or maple syrup (optional): Just a touch of sweetness to balance the tang.
- 1 clove garlic, minced: Injects a lovely aromatic punch.
- Salt and pepper, to taste: Essential for seasoning and tying everything together.
- 1 teaspoon dried oregano (or Italian seasoning): Provides a classic Mediterranean herbaceous note.
How to Make Spaghetti Salad Recipe
Step 1: Cook the Pasta
Start by bringing a large pot of salted water to a boil. Cook the spaghetti until it’s al dente, usually around 8 to 10 minutes according to the package instructions. Once done, drain the pasta and rinse it under cold water to stop the cooking process while cooling it for the salad’s refreshing vibe. Set it aside and let it drain fully.
Step 2: Prepare the Vegetables
While your pasta cooks, chop the cherry tomatoes, cucumber, red bell pepper, and finely dice the red onion. If you’re including black olives and feta cheese, have those ready to go too. Prepping all your vegetables ahead of time makes assembling the salad quick and easy.
Step 3: Make the Dressing
In a small bowl or jar, whisk together olive oil, red wine vinegar, Dijon mustard, honey (if using), minced garlic, salt, pepper, and dried oregano. This dressing is the heart of your Spaghetti Salad Recipe, marrying tangy, sweet, and savory flavors that cling beautifully to every strand of pasta and vegetable.
Step 4: Combine the Salad
In a large mixing bowl, add the cooled spaghetti, chopped vegetables, olives, and crumbled feta cheese. Pour the dressing over the top and toss everything well until each ingredient is nicely coated. The contrast of textures here—from tender pasta to crunchy veggies—makes this salad so exciting to eat.
Step 5: Chill and Marinate
Cover the salad with plastic wrap and refrigerate it for at least 30 minutes. This chilling step allows the flavors to mingle and develop a deeper, more harmonious taste. Plus, served cold, this Spaghetti Salad Recipe feels incredibly refreshing.
Step 6: Serve and Enjoy
Before serving, give the salad one last toss, garnish with fresh chopped parsley if you like, and dig in. This pasta salad works beautifully as a light meal or a crowd-pleasing side dish at your next gathering.
How to Serve Spaghetti Salad Recipe
Garnishes
Adding fresh parsley on top not only brightens the look but adds a subtle herbal note that enhances the overall freshness. For even more flavor, sprinkle extra crumbled feta or a few toasted pine nuts for crunch. A wedge of lemon on the side lets guests add an extra citrus punch, which pairs perfectly.
Side Dishes
This Spaghetti Salad Recipe pairs wonderfully with grilled chicken or fish for a light and balanced dinner. It’s also fantastic beside barbecued meats or as part of a larger picnic spread with crusty bread, antipasto, and refreshing iced beverages.
Creative Ways to Present
For a fun twist, serve the salad in hollowed-out red bell peppers or small individual glass jars for a charming picnic or party presentation. Layering with herbs or extra cheese can turn this simple salad into a sophisticated dish that will impress your guests.
Make Ahead and Storage
Storing Leftovers
Leftover Spaghetti Salad Recipe is a winner the next day! Store it in an airtight container in the refrigerator, and it will stay fresh for up to 3 days. Just give it a gentle toss before serving to redistribute the dressing.
Freezing
Because of the fresh vegetables and dressing, freezing this salad is not recommended as the texture of the ingredients can suffer upon thawing. It’s best enjoyed fresh or within a few days refrigerated.
Reheating
This salad is meant to be served chilled or at room temperature, so reheating is not necessary. If you prefer, you can let it sit out for a few minutes to take the chill off before serving.
FAQs
Can I use a different type of pasta for this recipe?
Absolutely! While spaghetti works beautifully, you can substitute with rotini, penne, or bowtie pasta. Just make sure to cook it al dente for the best texture.
Is the feta cheese necessary?
Feta cheese adds a lovely tangy creaminess, but it’s optional. You can omit it for a lighter salad or substitute with mozzarella or goat cheese if preferred.
How long can I prepare the Spaghetti Salad Recipe in advance?
It’s perfect made a few hours ahead, ideally refrigerated for at least 30 minutes to allow flavors to meld. Avoid making it more than a day ahead to keep the veggies crisp.
Can I make this salad vegan?
Yes! Simply skip the feta cheese and use a maple syrup or agave nectar instead of honey in the dressing to keep it vegan-friendly.
What can I add to make this salad more filling?
Feel free to toss in cooked chickpeas, grilled chicken, or even shrimp. These additions make the salad a hearty main dish while keeping it fresh and light.
Final Thoughts
This Spaghetti Salad Recipe is one of those dishes that feels like a warm hug on a plate, combining ease, freshness, and deliciousness in every bite. Whether you’re packing it for lunch or bringing it to a gathering, it’s guaranteed to be a crowd-pleaser. Don’t wait to make it your new favorite—your taste buds and your friends will thank you!
Print
Spaghetti Salad Recipe
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
This refreshing Spaghetti Salad is a quick and easy cold pasta dish perfect for warm days or as a light meal. Featuring al dente spaghetti combined with fresh cherry tomatoes, cucumber, bell pepper, red onion, olives, and feta cheese, all tossed in a tangy and flavorful dressing made from olive oil, red wine vinegar, Dijon mustard, and garlic. Chilled to let the flavors meld, this vibrant salad is a perfect side for picnics, barbecues, or casual lunches.
Ingredients
Pasta
- 8 oz (about 1/2 box) spaghetti pasta
Vegetables and Add-ins
- 1 cup cherry tomatoes, halved
- 1/2 cucumber, diced
- 1/2 red bell pepper, diced
- 1/4 red onion, finely chopped
- 1/4 cup black olives, sliced (optional)
- 1/4 cup feta cheese, crumbled (optional)
- 1/4 cup fresh parsley, chopped (optional)
Dressing
- 1/4 cup olive oil
- 3 tablespoons red wine vinegar (or white vinegar)
- 1 tablespoon Dijon mustard
- 1 teaspoon honey or maple syrup (optional, for sweetness)
- 1 clove garlic, minced
- 1 teaspoon dried oregano (or Italian seasoning)
- Salt and pepper, to taste
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Cook the spaghetti pasta according to the package instructions until al dente, usually about 8-10 minutes. Once cooked, drain the pasta and rinse with cold water to cool it down quickly. Set aside to cool completely.
- Prepare the Vegetables: While the pasta is cooking, chop the cherry tomatoes, cucumber, red bell pepper, and finely chop the red onion. Set aside along with the sliced black olives and crumbled feta cheese if you choose to include them.
- Make the Dressing: In a small bowl or jar, whisk together the olive oil, red wine vinegar, Dijon mustard, honey or maple syrup for a touch of sweetness (if using), minced garlic, dried oregano (or Italian seasoning), salt, and pepper. Adjust the seasoning according to your taste preferences.
- Combine the Salad: In a large bowl, combine the cooled pasta with the prepared vegetables, olives, and feta cheese. Pour the dressing over the mixture and toss thoroughly until everything is evenly coated with the dressing.
- Chill: Cover the bowl and refrigerate the spaghetti salad for at least 30 minutes. This chilling time allows the flavors to meld together beautifully. The salad can be made a few hours ahead, making it convenient for meal prep or gatherings.
- Serve: Before serving, give the salad a good toss again and garnish with chopped fresh parsley for an added pop of color and fresh flavor. Serve chilled as a delightful side dish or a light, refreshing meal.
Notes
- Use gluten-free pasta if you need to make this recipe gluten free.
- For a vegan option, omit the feta cheese or substitute with a plant-based cheese alternative.
- Feel free to swap red wine vinegar with white vinegar or lemon juice based on availability and taste preference.
- Adding a handful of toasted pine nuts or sunflower seeds can add a nice crunch.
- This salad keeps well in the refrigerator for up to 2 days; toss again before serving.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean
