Spaghetti Pasta Salad
Enjoy a refreshing Spaghetti Pasta Salad made with crisp vegetables, savory dressing, and tender spaghetti. This easy, colorful recipe is perfect for potlucks, BBQs, picnics, or a quick family meal.
Servings 8 servings
Calories 389kcal
Ingredients
- 12 oz spaghetti noodles
- 1 cup cherry tomatoes halved
- 1 cup cucumber diced
- ½ cup red bell pepper diced
- ⅓ cup red onion thinly sliced
- ½ cup black olives sliced
- 1 cup mozzarella pearls or cubed mozzarella
- ¼ cup Parmesan cheese - grated
- 2 tablespoons parsley chopped - for garnish
Dressing:
- ½ cup olive oil
- ¼ cup red wine vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 teaspoon sugar optional
Instructions
- Cook the spaghetti to al dente (according to package directions).
- Drain and rinse under cold water until completely cooled, then set aside.
- Combine the cooled spaghetti, cherry tomatoes, cucumber, bell pepper, red onion, olives, and mozzarella in a large salad bowl.
- Whisk the olive oil, red wine vinegar, Dijon mustard, oregano, basil, garlic powder, salt, pepper, and sugar (if using) in a separate small bowl.
- Pour the dressing over the pasta mixture and toss until everything is evenly coated.
- Sprinkle with Parmesan cheese and toss lightly again.
- Cover and refrigerate for at least 1 hour before serving to let the flavors come together.
- Toss again right before serving.
- Garnish with parsley if desired.
Nutrition
Serving: 1serving | Calories: 389kcal | Carbohydrates: 36g | Protein: 12g | Fat: 21g | Saturated Fat: 3g | Cholesterol: 3mg | Sodium: 431mg | Potassium: 213mg | Fiber: 2g | Sugar: 3g | Vitamin C: 19mg | Calcium: 53mg | Iron: 1mg | Net Carbohydrates: 33g