Description
This Italian Spaghetti Salad is a refreshing and vibrant pasta dish, loaded with fresh vegetables, cheeses, and a zesty Italian dressing. Perfect for a light lunch or a flavorful side salad, it combines al dente spaghetti with cherry tomatoes, cucumbers, bell peppers, olives, mozzarella, and Parmesan, all tossed in a savory blend of herbs and spices. Chilled to meld the flavors, this salad is easy to prepare and ideal for warm days or gatherings.
Ingredients
Scale
Spaghetti
- 2 cups cooked spaghetti
Vegetables
- 1 cup cherry tomatoes, halved
- 1/2 cup cucumber, diced
- 1/2 cup red bell pepper, diced
- 1/4 cup red onion, finely chopped
- 1/4 cup black olives, sliced
Cheese
- 1/4 cup mozzarella cheese, cubed
- 1/4 cup Parmesan cheese, grated
Dressing and Seasonings
- 1/4 cup Italian dressing
- 1 tablespoon olive oil
- 1 tablespoon fresh basil, chopped
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried oregano
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Cook Spaghetti: Cook 2 cups of spaghetti according to package instructions until al dente. Drain and rinse under cold water to stop the cooking process.
- Transfer Pasta: Once cooled, transfer the spaghetti to a large mixing bowl.
- Add Cherry Tomatoes: Halve 1 cup cherry tomatoes and add them to the bowl with the pasta.
- Add Cucumber and Bell Pepper: Dice 1/2 cup cucumber and 1/2 cup red bell pepper, then add both to the bowl.
- Add Red Onion: Finely chop 1/4 cup red onion and mix it into the pasta mixture.
- Add Black Olives: Slice 1/4 cup black olives and stir them into the salad.
- Add Mozzarella Cheese: Cube 1/4 cup mozzarella cheese and add it to the bowl.
- Sprinkle Parmesan Cheese: Grate 1/4 cup Parmesan cheese and sprinkle over the salad.
- Add Italian Dressing: Pour 1/4 cup Italian dressing over the salad, ensuring all ingredients are coated.
- Drizzle Olive Oil: Drizzle 1 tablespoon olive oil over the mixture for enhanced flavor.
- Add Fresh Basil: Chop 1 tablespoon fresh basil and sprinkle over the salad.
- Add Garlic Powder and Oregano: Add 1/2 teaspoon garlic powder and 1/2 teaspoon dried oregano to the bowl.
- Season Salad: Season with 1/4 teaspoon salt and 1/4 teaspoon black pepper.
- Toss Salad: Gently toss all ingredients until well combined.
- Adjust Seasoning: Taste and adjust the seasoning by adding more salt or pepper if needed.
- Refrigerate: Cover the bowl and refrigerate the salad for at least 30 minutes to allow flavors to meld.
- Final Toss: Before serving, toss the salad again to redistribute dressing and seasonings.
- Serve: Serve the salad chilled and enjoy.
Notes
- Using cooked and chilled spaghetti helps prevent the salad from becoming soggy.
- Feel free to substitute the Italian dressing with a homemade vinaigrette for a fresher taste.
- Add vegetables like artichoke hearts or pepperoncini for additional flavor and texture.
- For a gluten-free version, use gluten-free spaghetti.
- This salad can be prepared a day in advance and stored covered in the refrigerator.
- If storing overnight, consider adding the cheese just before serving to maintain texture.
