Magic Spaghetti Salad
Turn spaghetti into a vibrant masterpiece with this Magic Spaghetti Salad, the ultimate crowd-pleaser for picnics, potlucks, and weeknight dinners! This easy-to-make cold pasta salad combines al dente spaghetti with a medley of fresh, colorful vegetables—juicy cherry tomatoes, crisp cucumber, sweet red bell pepper, and briny black olives. Tossed in a zesty homemade dressing of extra-virgin olive oil, red wine vinegar, Dijon mustard, and aromatic herbs, every bite is bursting with tangy flavor. Finished with a generous sprinkle of parmesan cheese and fresh parsley, this dish is as visually stunning as it is delicious. With minimal prep time and the option to prepare ahead, this chilled spaghetti salad is perfect for warm weather gatherings or as a refreshing side dish.
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Recipe Information
Ingredients
- 400 grams spaghetti
- 250 grams cherry tomatoes
- 1 large cucumber
- 1 medium red bell pepper
- 1 small red onion
- 100 grams black olives
- 15 grams fresh parsley
- 50 grams parmesan cheese
- 60 ml extra-virgin olive oil
- 30 ml red wine vinegar
- 1 teaspoon Dijon mustard
- 1 clove garlic
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Cook the spaghetti: Bring a large pot of salted water to a boil. Cook the spaghetti according to the package instructions until al dente. Drain and rinse under cold water to stop the cooking process. Transfer the spaghetti to a large mixing bowl.
Prepare the vegetables: Halve the cherry tomatoes. Peel and dice the cucumber. Remove the seeds from the red bell pepper and chop into small pieces. Finely slice the red onion. Slice the black olives. Set the prepared vegetables aside.
Make the dressing: In a small bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, finely minced garlic, dried oregano, salt, and pepper until well combined.
Assemble the salad: Add the cherry tomatoes, cucumber, red bell pepper, red onion, black olives, and chopped parsley to the bowl with the spaghetti. Grate the parmesan cheese over the top.
Toss with dressing: Pour the dressing over the spaghetti and vegetables. Gently toss everything together until well coated.
Chill and serve: Cover the salad and refrigerate for at least 30 minutes to allow the flavors to meld. Serve cold or at room temperature.
Nutrition Facts
Calories |
1693 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 92.1 g | 118% | |
| Saturated Fat | 20.8 g | 104% | |
| Polyunsaturated Fat | 0.8 g | ||
| Cholesterol | 44 mg | 15% | |
| Sodium | 3578 mg | 156% | |
| Total Carbohydrate | 175.8 g | 64% | |
| Dietary Fiber | 19.2 g | 69% | |
| Total Sugars | 26.0 g | ||
| Protein | 48.1 g | 96% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 749 mg | 58% | |
| Iron | 17.1 mg | 95% | |
| Potassium | 1962 mg | 42% | |
*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.
