Description

This chilled Spaghetti Salad is a vibrant, refreshing dish perfect for warm days or as a tasty side. Featuring al dente spaghetti tossed with crisp cherry tomatoes, cucumber, red bell pepper, red onion, olives, and feta cheese, all coated in a zesty vinaigrette dressing made from olive oil, red wine vinegar, Dijon mustard, and garlic. Ready in just about 20 minutes and ideal for make-ahead meals, this salad beautifully blends fresh flavors with a satisfying bite.

Ingredients

Scale

Pasta

8 oz (about 1/2 box) spaghetti pasta

Vegetables & 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
Salt and pepper, to taste
1 teaspoon dried oregano (or Italian seasoning)

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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, about 8-10 minutes. Drain and rinse with cold water to cool it down quickly. Set aside.
Prepare the Vegetables: While the pasta is cooking, chop the tomatoes, cucumber, red bell pepper, and red onion. Set aside along with the olives and feta cheese if using.
Make the Dressing: In a small bowl or jar, whisk together the olive oil, red wine vinegar, Dijon mustard, honey or maple syrup (if using), minced garlic, salt, pepper, and dried oregano. Taste and adjust seasoning as needed.
Combine the Salad: In a large bowl, combine the cooled pasta, chopped vegetables, olives, and feta cheese (if using). Pour the dressing over the pasta and toss thoroughly until everything is evenly coated.
Chill: Cover and refrigerate the salad for at least 30 minutes to allow the flavors to meld. This salad can be made a few hours in advance, enhancing the taste.
Serve: Before serving, toss the salad again and garnish with fresh parsley for added color and flavor. Enjoy as a refreshing side dish or a light meal.

Notes

This salad can be customized by adding other vegetables like bell peppers or red onions as desired.
For a vegan version, omit the feta cheese or substitute with a plant-based alternative.
The salad keeps well in the refrigerator for up to 2 days, though best enjoyed fresh.
Rinsing the pasta with cold water stops the cooking process and prevents it from becoming mushy.
Adjust the sweetness in the dressing by adding more or less honey or maple syrup according to taste.
Use whole wheat or gluten-free spaghetti to make the dish gluten-free.