Easy Classic Italian Spaghetti Salad
This Easy Italian Spaghetti Salad is a fast, easy, and crowd-pleasing potluck favorite. Simple to make with pantry staples and fresh veggies, it's a flavorful dish that disappears quickly.
Equipment
- Large pot
- Small Bowl or Jar
- Biggest mixing bowl
- Tongs or two forks
Ingredients
- 12 oz spaghetti (340 g)
- 1 cup cherry tomatoes Halved
- 1/2 cup cucumber Diced
- 1/2 red bell pepper Diced
- 1/2 cup black olives Sliced
- 1/4 cup red onion Thinly sliced
- 1/2 cup mozzarella pearls or diced mozzarella
- 1/4 cup grated Parmesan cheese
- 2 tbsp fresh parsley or basil chopped
For the dressing
- 1/4 cup olive oil Use a good quality extra virgin 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
Instructions
- Step 1: Cook the pasta. Cook spaghetti in a large pot of plenty of salted water according to package directions until al dente. Drain well. Rinse immediately under cold water to stop cooking and cool quickly. Let cool completely.
- Step 2: Make the dressing. In a small bowl or jar with a lid, whisk together the olive oil, red wine vinegar, Dijon mustard, minced garlic, dried Italian seasoning, salt, and pepper until well combined. If using a jar, shake well.
- Step 3: Combine ingredients. In your biggest mixing bowl, add the completely cooled spaghetti, halved cherry tomatoes, diced cucumber, diced red bell pepper, sliced black olives, thinly sliced red onion, mozzarella pearls (or diced), grated Parmesan cheese, and chopped fresh herbs.
- Step 4: Add the dressing. Pour the dressing over the ingredients in the bowl.
- Step 5: Toss. Gently toss everything together using tongs or two forks, lifting from the bottom to ensure all ingredients are coated in dressing.
- Step 6: Chill. Cover the bowl and refrigerate for at least 30 minutes, preferably an hour or two, to allow flavors to meld.
- Step 7: Serve. Before serving, give the salad another quick toss. Taste and adjust seasoning with salt or pepper if needed. Garnish with extra fresh herbs or Parmesan if desired. Serve immediately.
Notes
Substitutions & Additions: Use other pasta shapes like rotini, fusilli, penne, or farfalle. Add marinated artichoke hearts, roasted red peppers, chopped zucchini, or blanched broccoli. For protein, add cooked chicken, pepperoni, salami, or chickpeas. Swap mozzarella for provolone, feta, or mini pepperoni mozzarella bites. Add red pepper flakes to the dressing for heat.
Tips for Success: Cook pasta al dente and cool completely. Chill time is crucial for flavor development. Veggies and dressing can be prepped ahead and stored separately until ready to assemble.
Storage: Store leftovers in an airtight container in the refrigerator for 3-4 days. If the pasta absorbs a lot of dressing, add a little extra olive oil or red wine vinegar and toss before serving leftovers.