Zesty Spaghetti Salad
A vibrant, tangy spaghetti salad packed with colorful vegetables and a zesty dressing, perfect for potlucks, picnics, or family gatherings.
Equipment
- Large Pot
- Colander
- Mixing Bowl
Ingredients
Salad
- 1 pound spaghetti broken into thirds
- 1 medium red bell pepper diced
- 1 medium green bell pepper diced
- 1 medium yellow bell pepper diced
- 1 pint cherry tomatoes halved
- 1 medium cucumber seeded and diced
- 1/2 red onion finely diced
- 1 cup black olives sliced
- 1/2 cup fresh parsley chopped
Zesty Dressing
- 1/2 cup extra virgin olive oil
- 1/3 cup red wine vinegar
- 2 tablespoons fresh lemon juice
- 1 tablespoon Italian seasoning
- 2 cloves garlic minced
- 1 teaspoon Dijon mustard
- 1 teaspoon honey or sugar
- 1/2 teaspoon red pepper flakes adjust to taste
- salt to taste
- black pepper freshly ground, to taste
Optional Add-ins
- 8 oz mozzarella or feta cheese cubed
- 4 oz salami or pepperoni thinly sliced, quartered
- 1/4 cup fresh basil leaves torn
- 1/4 cup Parmesan cheese grated
Instructions
- Bring a large pot of salted water to a boil. Break spaghetti into thirds and cook according to package directions until al dente. Drain well and rinse under cold water to stop cooking.
- While pasta cooks, dice bell peppers, cucumber, and red onion. Halve cherry tomatoes and slice olives. Chop parsley.
- In a small bowl or jar, combine olive oil, red wine vinegar, lemon juice, Italian seasoning, minced garlic, Dijon mustard, honey, red pepper flakes, salt, and pepper. Whisk or shake vigorously until well combined.
- Transfer cooled pasta to a large serving bowl. Add all prepared vegetables and herbs. Pour the dressing over everything and toss thoroughly to coat. Cover and refrigerate for at least 2 hours or overnight to allow flavors to meld.
- Before serving, toss again and taste for seasoning, adding more salt, pepper, or a splash of vinegar if needed. If using optional cheese or meats, fold in just before serving.
Notes
Cook spaghetti just until al dente to avoid mushy texture. Cut vegetables into uniform, bite-sized pieces for balanced flavor. The dressing can be prepared up to 3 days in advance. Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Optional add-ins like cheese or meats should be added just before serving.