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This Italian spaghetti salad brings together tender spaghetti, crisp colorful vegetables, and a lively balsamic dressing for a dish that always brightens the table. I love its flexibility—from backyard gatherings to last-minute lunches, it always delivers fresh flavor and plenty of crunch. Even better, it comes together quickly and keeps well for days, making it a go-to when I need something crowd-pleasing and simple.
My kids love piling their bowls high with this salad and I always make double for lunches. Last summer, we took it on a picnic with friends and everyone came back for seconds.
Ingredients
- Dry spaghetti: Brings classic pasta texture and soaks up the zesty dressing Choose quality Italian spaghetti for the best bite
- Cherry tomatoes: Add bursts of sweetness and beautiful color Pick firm and ripe for peak flavor
- Cucumber: Gives crunch and a refreshing bite Go for seedless or English cucumbers for less bitterness
- Small red onion: Offers sharp savory flavor and lovely color Choose onions that are firm and free from blemishes
- Bell peppers mixed colors: Make the salad pop with flavor and color Use firm bright peppers for the best crunch
- Extra virgin olive oil: Brings richness to the dressing Look for fresh fruity aromas for quality
- Balsamic vinegar: Lends tang and a subtle sweetness Aged balsamic gives deeper flavor
- Dried oregano: Adds earthy herbs Choose freshly dried oregano for more fragrance
- Salt and pepper to taste: Bring all the flavors together Opt for freshly cracked pepper and flaky salt if possible
Step-by-Step Instructions
- Cook the Pasta:
- Boil a large pot of salted water then add the spaghetti Stir gently and cook for 10 to 12 minutes until just al dente Taste for doneness then drain and immediately rinse under cold water to stop the cooking Fluff the noodles so they do not stick together
- Prep the Vegetables:
- While the pasta cools halve cherry tomatoes dice cucumber thinly slice onions and chop bell peppers Aim for even bite-sized pieces to make the salad easy to eat
- Make the Dressing:
- In a mixing bowl whisk together extra virgin olive oil balsamic vinegar dried oregano salt and pepper Whisk until fully combined and taste to adjust seasoning
- Assemble the Salad:
- Combine cooled spaghetti and prepared vegetables in a large bowl Pour the dressing over and use tongs to toss gently until everything is evenly coated
- Chill and Serve:
- Cover and refrigerate the salad for at least one hour This allows the flavors to fully mingle Stir once before serving and taste for final seasoning
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Balsamic vinegar gives the salad a unique tang that always reminds me of my grandmother dusting her salads with vinegar and herbs in her cozy kitchen I love the crunch from cucumber which is always the first thing my kids pick out to munch on while I am assembling the salad
Storage Tips
This salad keeps beautifully in an airtight container in the refrigerator for up to three days Just stir well before serving as some liquid may settle at the bottom The veggies stay crisp and the flavors only get better By day two the salad has become a favorite grab-and-go lunch in my house
Ingredient Substitutions
If you are missing an ingredient do not worry You can swap spaghetti for any pasta shape like rotini or penne Add Kalamata olives for a briny kick or swap in mozzarella cubes for extra richness Gluten free pasta works just as well if needed
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Serving Suggestions
This salad is delicious on its own but also works well as a side with grilled chicken or fish For parties try topping it with extra chopped fresh herbs or a sprinkle of parmesan I love to serve it straight from a big platter at summer potlucks
Cultural Context
Italian pasta salads are all about fresh ingredients and celebrating bright simple flavors The use of tangy vinaigrette and colorful vegetables reflects the Italian love of seasonal eating There is always a big batch on the table at family gatherings and it is a classic dish that gets passed around generation after generation
Recipe FAQs
- → How do you prevent the pasta from sticking together?
After draining, rinse the spaghetti under cold water to stop cooking and separate strands. Toss gently with a splash of olive oil before mixing in other ingredients.
- → Can this dish be made ahead of time?
Yes, chilling the salad for at least an hour improves the flavor. It can be made a day in advance and stored in the refrigerator.
- → What vegetables work well in the salad?
Cherry tomatoes, cucumber, red onion, and colorful bell peppers add crunch and freshness. Feel free to customize with olives or artichoke hearts.
- → How can I add protein to the salad?
Stir in sliced grilled chicken, chickpeas, or mozzarella balls for extra protein and added texture.
- → What is the best way to dress the salad?
Whisk olive oil, balsamic vinegar, oregano, salt, and pepper. Pour over the pasta and vegetables, tossing until well-coated.
- → How long does the salad keep in the fridge?
Stored in an airtight container, it stays fresh for up to 3 days. Flavor often deepens after a night in the fridge.