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Easy Italian Spaghetti Salad

Ready to whisk yourself away to a sunny Italian countryside picnic? This Easy Italian Spaghetti Salad is quick, vibrant, packed with delicious flavors, and disappears fast! It's the perfect recipe for when you need something simple, impressive, and utterly delicious for summer gatherings, backyard BBQs, or potlucks.
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Prep Time 15 minutes
Cook Time 12 minutes
Chill time 30 minutes
Servings: 4 servings
Course: Potluck, Salad, Side Dish
Cuisine: American, Italian
Ingredients Equipment Method Notes

Ingredients
  

For the Salad
  • 12 oz spaghetti cooked and cooled
  • 1 cup cherry tomatoes halved
  • 0.5 cup cucumber diced
  • 0.5 red bell pepper diced
  • 0.5 cup black olives sliced
  • 0.25 cup red onion thinly sliced
  • 0.5 cup mozzarella pearls or diced mozzarella
  • 0.25 cup grated Parmesan cheese
  • 2 tbsp fresh parsley or basil chopped (or a mix of both)
For the Dressing
  • 0.25 cup olive oil
  • 2 tbsp red wine vinegar
  • 1 tsp Dijon mustard
  • 1 clove garlic minced
  • 1 tsp dried Italian seasoning
  • salt and black pepper to taste

Equipment

  • Large Pot
  • Large Mixing Bowl
  • Small bowl or jar
  • Tongs or two large spoons
  • Baking sheet (optional)

Method
 

  1. Step 1: Cook and Cool the Pasta: Cook spaghetti according to package directions in a large pot of salted water, aiming for al dente. Drain well and rinse under cold water to stop cooking and remove starch. Let cool completely (spreading on a baking sheet can help).
  2. Step 2: Whip Up the Dressing: While the pasta cools, whisk together olive oil, red wine vinegar, Dijon mustard, minced garlic, dried Italian seasoning, salt, and black pepper in a small bowl or a jar with a lid. Taste and adjust seasoning.
  3. Step 3: Combine Everything: In a large mixing bowl, combine the cooled spaghetti with the halved cherry tomatoes, diced cucumber, diced red bell pepper, sliced black olives, thinly sliced red onion, mozzarella pearls, grated Parmesan cheese, and chopped fresh herbs.
  4. Step 4: Dress and Toss: Pour the dressing over the ingredients in the bowl. Use tongs or two large spoons to gently toss everything until evenly coated with vinaigrette.
  5. Step 5: Chill and Serve: Cover the bowl and refrigerate for at least 30 minutes to allow flavors to meld. When ready to serve, give it another quick toss. Garnish with extra Parmesan or fresh herbs if desired. Enjoy!

Notes

For variations, add chopped broccoli, zucchini, artichoke hearts, sun-dried tomatoes, diced pepperoni, cooked chicken, salami, or chickpeas. Swap mozzarella for provolone, feta, or pepper jack. Use fresh oregano or chives instead of parsley/basil. Add a pinch of red pepper flakes for heat, a touch of honey for sweetness, or use white wine vinegar. Ensure pasta is cooked al dente and rinsed thoroughly to prevent gumminess. Chill time is crucial for flavor development. Season generously, as pasta and veggies absorb seasoning. Dressing and chopped veggies can be made 1-2 days ahead; combine everything a few hours before serving. Store leftovers in an airtight container in the refrigerator for 3-4 days; you may need to add a splash of olive oil or vinegar when serving leftovers. This salad is vegetarian as written and works well with other pasta shapes like rotini, penne, farfalle, or fusilli.