Description
This refreshing spaghetti salad is packed with crisp vegetables, tossed in zesty Italian dressing, and perfect for summer potlucks, BBQs, or quick dinners!
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.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Side Dish, Side Dish, Main
- Cuisine: italian-american