Refreshing Spaghetti Salad with Homemade Italian Dressing

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Refreshing Spaghetti Salad with Homemade Italian Dressing

This Spaghetti Salad is a vibrant and flavorful summer dish packed with crisp vegetables, tender pasta, and a zesty homemade Italian dressing. It’s perfect for picnics, barbecues, potlucks, or a light family dinner. Made with juicy cherry tomatoes, crunchy cucumbers, colorful bell peppers, and tangy black olives, every bite is fresh and satisfying.

 Prep Time: 10 minutes

 Cook Time: 20 minutes

 Total Time: 30 minutes

Servings: 6

 Ingredients

For the Homemade Italian Dressing:

  • ⅔ cup extra virgin olive oil
  • ½ cup white vinegar (or apple cider vinegar for a milder flavor)
  • 1 tablespoon Dijon mustard
  • 2 tablespoons mayonnaise
  • 1 tablespoon honey
  • 3 cloves garlic, minced
  • 2 tablespoons finely grated Parmesan cheese
  • ½ teaspoon dried thyme
  • ½ teaspoon dried basil
  • ½ teaspoon dried oregano
  • ½ teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper

For the Salad:

  • ½ pound (8 oz) dry spaghetti
  • 10 ounces cherry or grape tomatoes, quartered
  • 1 English cucumber, diced
  • 1 green bell pepper, chopped
  • 1 red bell pepper, chopped
  • ½ red onion, finely chopped
  • 1 cup pitted black olives, sliced
  • 1 teaspoon seasoned salt (or to taste)
  • ⅓ cup freshly grated Parmesan cheese (for topping)
  • Fresh basil leaves, torn (for garnish)
  • Optional: a drizzle of olive oil and a splash of vinegar just before serving to refresh the flavors

 Instructions

  1. Cook the Pasta:
    Bring a large pot of salted water to a boil. Add the spaghetti and cook until al dente according to package instructions (usually around 8–10 minutes). Drain and rinse under cold water to stop the cooking process. Set aside.
  2. Make the Dressing:
    In a medium bowl or a mason jar, whisk together the olive oil, vinegar, Dijon mustard, mayonnaise, honey, garlic, Parmesan cheese, and dried herbs. Season with salt and pepper. Whisk or shake until smooth and emulsified.
  3. Prepare the Vegetables:
    While the pasta cools, chop all vegetables and slice the olives.
  4. Assemble the Salad:
    In a large mixing bowl, combine the cooked spaghetti, cherry tomatoes, cucumber, bell peppers, red onion, and olives. Pour the dressing over the salad and toss well to coat everything evenly.
  5. Season and Chill:
    Add the seasoned salt and adjust to taste. Cover and refrigerate the salad for at least 30 minutes to allow the flavors to meld.
  6. Serve:
    Just before serving, toss the salad again. Garnish with grated Parmesan cheese and fresh basil. If needed, drizzle a bit more olive oil and a splash of vinegar to brighten up the flavor.

Tips & Variations

  • Make it ahead: This salad tastes even better after a few hours in the fridge. Perfect for meal prep or next-day lunches.
  • Add-ins: Feel free to mix in chopped artichoke hearts, chickpeas, or shredded mozzarella for added protein and texture.
  • Use different pasta: Swap spaghetti with rotini, penne, or bowtie pasta for a different look and feel.
  • Dairy-free version: Omit the Parmesan or use a dairy-free alternative.

Nutrition Information (Per Serving)

  • Calories: 492 kcal
  • Carbohydrates: 39g
  • Protein: 9g
  • Fat: 34g
  • Saturated Fat: 6g
  • Fiber: 4g
  • Sugar: 8g
  • Sodium: 1,118 mg
  • Vitamin C: 55 mg
  • Calcium: 135 mg
  • Iron: 2 mg

Note: Nutritional values are estimates and may vary based on ingredients used.

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