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Spaghetti Salad with Fresh Vegetables and Homemade Italian Dressing Recipe

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A refreshing and colorful Spaghetti Salad featuring al dente pasta, crisp vegetables, and a zesty homemade Italian dressing. Perfect for potlucks, picnics, or a light meal, this salad combines the flavors of fresh cucumbers, bell peppers, tomatoes, olives, and parmesan cheese tossed in a tangy vinaigrette.

  • Author: Chef
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 8 servings
  • Category: Salad
  • Method: Stovetop
  • Cuisine: Italian

Ingredients

Pasta

  • 1 pound spaghetti noodles (broken in half)

Vegetables

  • 1 cup quartered and sliced cucumber
  • 1/2 cup chopped red bell pepper
  • 1/2 cup chopped green bell pepper
  • 1 cup cherry tomatoes (halved)
  • 1/3 cup finely diced red onion
  • 2/3 cup sliced black olives
  • 1/4 cup finely chopped parsley

Cheese

  • 1/4 cup grated parmesan cheese
  • 3 tablespoons grated parmesan cheese (for dressing)

Italian Dressing

  • 3/4 cup extra virgin olive oil
  • 1/4 cup white wine or red wine vinegar
  • 1 1/2 tablespoons finely minced red bell pepper
  • 1 tablespoon dried parsley
  • 1 1/2 teaspoons minced dried onion (or 1 teaspoon fresh minced onion)
  • 3/4 teaspoon dried basil
  • 3/4 teaspoon dried oregano
  • 1/2 teaspoon garlic powder
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 1/2 teaspoon black pepper

Seasonings

  • Salt and pepper to taste 

Instructions

  1. Make the Dressing: Combine all the dressing ingredients including olive oil, vinegar, minced red bell pepper, dried parsley, minced onion, dried basil, dried oregano, garlic powder, salt, sugar, and black pepper in a jar. Shake vigorously until well emulsified. Refrigerate until ready to use for optimal flavor.
  2. Cook the Spaghetti: Bring a large pot of salted water to a boil. Add the broken spaghetti noodles and cook according to the package instructions until al dente. Drain the pasta and rinse under cool water to stop the cooking process and cool the noodles for the salad.
  3. Prepare the Vegetables: While the pasta cooks, quarter and slice the cucumber, chop the red and green bell peppers, halve the cherry tomatoes, finely dice the red onion, slice the black olives, and finely chop the parsley.
  4. Toss the Salad: In a large bowl, combine the cooked cooled spaghetti, cucumbers, red and green bell peppers, cherry tomatoes, red onion, and black olives. Pour the prepared Italian dressing over the mix and toss thoroughly to coat everything evenly. Season with salt and pepper to taste if necessary.
  5. Finish and Serve: Just before serving, sprinkle the salad with grated parmesan cheese and chopped parsley for an added burst of flavor and a fresh, vibrant presentation.

Notes

  • You can prepare the dressing ahead of time and store it refrigerated for up to one week.
  • Rinsing the spaghetti after cooking helps to cool it down quickly and prevents it from sticking together in the salad.
  • Add more or fewer olives and vegetables based on your preference.
  • For a dairy-free version, omit parmesan cheese or substitute with a vegan cheese alternative.
  • This salad keeps well for up to 2 days refrigerated, but is best enjoyed fresh.

Find it online: https://cheftinaskitchen.com/spaghetti-salad-with-fresh-vegetables-and-homemade-italian-dressing-recipe/