Italian Spaghetti Salad
Bright, fresh, and bursting with Mediterranean flair, Italian Spaghetti Salad is the perfect go-to recipe for summer gatherings or a quick weeknight dinner. This vibrant dish combines al dente spaghetti with crisp cucumbers, juicy cherry tomatoes, red bell peppers, and tangy kalamata olives, all tied together with creamy mozzarella pearls and fragrant fresh basil. A zesty homemade Italian dressing made with extra virgin olive oil, red wine vinegar, garlic, and Italian seasoning elevates each bite with bold, savory flavors. Ready in just 30 minutes, this cold pasta salad is ideal for meal prep, picnics, or potlucks, and it's best served chilled to let the flavors truly shine. Whether you're looking for a healthy side dish or a light main course, this Italian Spaghetti Salad will have everyone coming back for seconds.
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Recipe Information
Ingredients
- 450 grams spaghetti
- 250 grams cherry tomatoes
- 1 medium cucumber
- 1 red bell pepper
- 1 small red onion
- 100 grams kalamata olives
- 200 grams mozzarella pearls
- 15 grams fresh basil leaves
- 60 milliliters extra virgin olive oil
- 45 milliliters red wine vinegar
- 2 teaspoons Italian seasoning
- 2 cloves garlic
- 1 teaspoon salt
- 0.5 teaspoons black pepper
Instructions
Fill a large pot with water and bring it to a boil. Add a pinch of salt to the water and cook the spaghetti according to package instructions until al dente, approximately 8-10 minutes.
While the spaghetti is cooking, chop the cherry tomatoes in halves, dice the cucumber, thinly slice the red bell pepper and red onion, and slice the kalamata olives if they are whole.
Once the spaghetti is cooked, drain it in a colander and rinse it under cold water to stop the cooking process and cool it down. Set aside to drain completely.
In a large mixing bowl, combine the cooked and cooled spaghetti, cherry tomatoes, cucumber, red bell pepper, red onion, olives, mozzarella pearls, and fresh basil leaves (torn into small pieces).
In a small bowl or jar, whisk together the olive oil, red wine vinegar, minced garlic, Italian seasoning, salt, and black pepper to create the dressing.
Pour the dressing over the spaghetti salad and toss everything together until well combined and evenly coated.
Taste and adjust seasoning as needed, adding more salt, pepper, or vinegar to your preference.
Cover the salad and refrigerate for at least 30 minutes to allow the flavors to meld together. Serve chilled and garnish with additional basil leaves if desired.
Nutrition Facts
Calories |
1644 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 88.4 g | 113% | |
| Saturated Fat | 12.6 g | 63% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3660 mg | 159% | |
| Total Carbohydrate | 183.8 g | 67% | |
| Dietary Fiber | 24.8 g | 89% | |
| Total Sugars | 23.0 g | ||
| Protein | 33.3 g | 67% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 318 mg | 24% | |
| Iron | 15.4 mg | 86% | |
| Potassium | 1632 mg | 35% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
