Description
This refreshing spaghetti salad is the perfect side dish for any occasion! With a tangy dressing and a medley of fresh vegetables, it’s both light and satisfying.
Ingredients
Units
Scale
- 8 oz spaghetti
- 1 cup cherry tomatoes, halved
- 1/2 cucumber, diced
- 1/4 red onion, thinly sliced
- 1/2 cup black olives, sliced
- 1/4 cup bell pepper, diced
- 2 tbsp olive oil
- 2 tbsp red wine vinegar
- 1 tbsp Dijon mustard
- 1 tsp dried oregano
- 1 tsp garlic powder
- Salt and pepper to taste
- Fresh basil (optional)
- Parmesan cheese for garnish (optional)
Instructions
- Cook the spaghetti according to the package directions. Drain and rinse with cold water to cool it down.
- In a large bowl, combine the cooled spaghetti, cherry tomatoes, cucumber, red onion, olives, and bell pepper.
- In a small bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, oregano, garlic powder, salt, and pepper.
- Pour the dressing over the pasta and vegetables, tossing until everything is well coated.
- Chill the spaghetti salad in the refrigerator for at least 30 minutes to allow the flavors to blend.
- Garnish with fresh basil and Parmesan cheese before serving (optional).
Notes
- Add protein like grilled chicken or shrimp for a complete meal.
- For a more robust flavor, add a few tablespoons of pesto.
Nutrition
- Serving Size: 1 serving
- Calories: 180 kcal
- Sugar: 4 g
- Sodium: 250 mg
- Fat: 10 g
- Saturated Fat: 1 g
- Unsaturated Fat: 9 g
- Trans Fat: 0g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 5 mg