Here’s a clear, detailed Spaghetti Salad recipe with straightforward directions.
Spaghetti Salad
Serves
4–6 people
Ingredients
Pasta
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8 oz (225 g) spaghetti
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Water for boiling
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1 tablespoon salt
Vegetables
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1 cup cherry tomatoes, halved
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1 cup cucumber, diced
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1/2 cup red bell pepper, diced
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1/4 cup red onion, finely chopped
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1/2 cup black olives, sliced
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1/4 cup sweet corn (optional)
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2 tablespoons fresh parsley or basil, chopped
Cheese and Add-Ins (optional)
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1/2 cup mozzarella cubes or shredded cheese
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1/4 cup grated Parmesan
Dressing
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1/3 cup olive oil
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3 tablespoons red wine vinegar or lemon juice
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1 teaspoon Dijon mustard
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1 teaspoon sugar or honey
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1/2 teaspoon salt
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1/2 teaspoon black pepper
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1/2 teaspoon dried oregano
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1/2 teaspoon garlic powder or 1 small garlic clove, minced
Directions
Step 1: Cook the Spaghetti
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Bring a large pot of water to a rolling boil.
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Add salt, then spaghetti.
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Cook according to package directions until al dente.
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Drain and rinse under cold water to cool completely.
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Drain well and place in a large mixing bowl. Cut noodles in half if desired for easier serving.
Step 2: Prepare the Dressing
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In a small bowl or jar, whisk together olive oil, vinegar or lemon juice, Dijon mustard, sugar or honey, salt, pepper, oregano, and garlic.
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Mix until fully emulsified.
Step 3: Assemble the Salad
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Add tomatoes, cucumber, bell pepper, onion, olives, corn, herbs, and cheese (if using) to the bowl with spaghetti.
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Pour dressing over the salad.
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Toss gently until everything is evenly coated.
Step 4: Chill and Serve
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Cover and refrigerate for at least 30 minutes to allow flavors to blend.
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Toss again before serving.
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Taste and adjust seasoning if needed.
Tips and Variations
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Add grilled chicken, shrimp, or salami for a hearty meal.
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For a creamy version, mix 2–3 tablespoons mayonnaise or Greek yogurt into the dressing.
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Use whole wheat or gluten-free spaghetti if preferred.
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This salad tastes better after a few hours in the refrigerator.