Delicious and Refreshing Spaghetti Salad Recipe
A vibrant and refreshing cold spaghetti salad with a mix of fresh veggies, al dente noodles, and a homemade Italian dressing. This colorful dish balances bold flavors and crisp textures, perfect for picnics, potlucks, or a light dinner that serves six.
Servings: 6 servings
Calories: 320kcal
Ingredients
- 1 pound spaghetti noodles, broken in half
- 1 green bell pepper, diced
- 1 red bell pepper, diced
- 1/2 red onion, finely chopped
- 1 English cucumber, sliced
- 1 cup cherry tomatoes, halved
- 2.25 oz can sliced black olives, drained
- 1/2 cup cheddar cheese, cut into small cubes
- 1/4 cup grated Parmesan cheese
- Salt and pepper to taste
- 1 1/2 cups Italian salad dressing (see recipe below)
- Homemade Italian dressing:
- 1 1/2 cups extra virgin olive oil
- 3 Tbsp apple cider vinegar
- 1 Tbsp dried oregano
- 1 1/2 tsp dried basil
- 1 Tbsp fresh squeezed lemon juice
- 2 garlic cloves, minced
- 3 Tbsp Parmesan cheese
Instructions
- Bring a large pot of salted water to a boil. Add spaghetti and cook 8-10 minutes until al dente. Drain, rinse with cold water, and spread on a baking sheet to cool.
- Once noodles are cool, drizzle with 1 Tbsp olive oil and toss to prevent sticking. Place in refrigerator while preparing other components.
- In a large bowl, combine diced bell peppers, red onion, sliced cucumber, halved cherry tomatoes, black olives, and cheddar cheese cubes.
- In a separate jar or bowl, whisk together olive oil, apple cider vinegar, oregano, basil, lemon juice, minced garlic, Parmesan cheese, and salt/pepper until well combined.
- Pour the dressing over the cooled spaghetti and salad ingredients. Toss to coat thoroughly.
- Cover and refrigerate for at least 2 hours before serving to allow flavors to meld.
Notes
Use apple cider vinegar instead of red wine vinegar for non-alcoholic preparation
For halal options, use certified halal cheeses
Chill for 2 hours minimum for best flavor absorption
Store leftovers in airtight containers in fridge for up to 24 hours
For halal options, use certified halal cheeses
Chill for 2 hours minimum for best flavor absorption
Store leftovers in airtight containers in fridge for up to 24 hours