Easy & Delicious Spaghetti Salad Recipe
This refreshing spaghetti salad is packed with crisp vegetables, tossed in zesty Italian dressing, and perfect for summer potlucks, BBQs, or quick dinners!
Equipment
- Large pot — For boiling the spaghetti.
- Colander — To drain and rinse the cooked pasta.
- Large mixing bowl — To combine the pasta, vegetables, and dressing.
- Sharp knife — For chopping vegetables.
- Cutting board — To prep all ingredients safely.
- Measuring Cups and Spoons: For accurate ingredient measurements.
- Salad tongs or large spoon — To toss the salad evenly.
- Plastic wrap or airtight container — To refrigerate and store the salad.
Ingredients
- 3/4 cup Extra Virgin Olive Oil
- 1/4 cup Red Wine Vinegar
- 1 tbsp Dijon Mustard helps emulsify
- 1 clove Garlic minced or pressed
- 1 tsp Dried Oregano
- 1/2 tsp Dried Basil
- 1/2 tsp Salt or to-taste
- 1/4 tsp Black-Pepper or to-taste
- 1 tsp Granulated Sugar or Honey optional, balances the acidity
- Pinch of Red-Pepper Flakes optional, for a little heat
Instructions
- Combine all ingredients (vinegar, mustard, garlic, herbs, salt, pepper, sugar/honey, red pepper flakes) in a small bowl or jar, except the olive oil.
- Whisk the vinegar mixture well.
- Slowly drizzle in the olive-oil while whisking constantly until the dressing emulsifies (thickens slightly and combines). Alternatively, combine all-ingredients in a jar with a tight-fitting lid and shake-vigorously until well combined.
- Taste and adjust seasonings if necessary. Store in an airtight-container in the refrigerator for up to 1-2 weeks. Shake well before using.
Notes
Customization: Add protein like grilled chicken, tofu, or shrimp for a hearty meal.
Gluten-Free Option: Use gluten-free spaghetti.
Make-Ahead Tip: Prepare 1 day in advance for even better flavor.
Dressing Tip: If the pasta soaks up too much dressing overnight, freshen it up with an extra splash before serving.