Italian Spaghetti Salad Recipe
Brighten up your summer gatherings with this refreshing Italian Spaghetti Salad! Bursting with colorful veggies and perfectly al dente pasta, all drizzled with a zesty dressing, this dish is a crowd-pleaser for picnics and casual dinners alike. Easy to prepare and customizable, it’s sure to become a favorite at any table.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: Serves 6
- Category: Salad
- Method: Mixed
- Cuisine: Italian
Ingredients
Scale
- 8 oz dry spaghetti
- 1 cup cherry tomatoes, halved
- 1 medium cucumber, diced
- 1/2 medium red onion, thinly sliced
- 1 cup bell peppers (mixed colors), diced
- 1/4 cup extra virgin olive oil
- 2 tbsp balsamic vinegar
- 1 tsp Dijon mustard
- Salt and pepper to taste
Instructions
- Cook the spaghetti in salted boiling water according to package instructions until al dente (8–10 minutes). Drain and rinse under cold water to cool.
- While the pasta cools, chop the cherry tomatoes, cucumber, red onion, and bell peppers into bite-sized pieces.
- In a small bowl, whisk together olive oil, balsamic vinegar, Dijon mustard, salt, and pepper until combined.
- In a large bowl, combine the cooled spaghetti with the chopped veggies. Pour the dressing over the top and toss until evenly coated.
- Cover and refrigerate for at least one hour before serving to allow flavors to meld.
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 230
- Sugar: 3g
- Sodium: 220mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 0mg