Perfect! 🥗🍝 A homemade spaghetti salad is refreshing, colorful, and totally customizable. Here’s a classic, crowd-pleasing recipe that balances tangy dressing, veggies, and a little protein:
Homemade Spaghetti Salad
Servings: 6–8 | Prep Time: 20 min | Chill Time: 1–2 hours
Ingredients
For the Salad:
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8 oz (225g) spaghetti
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1 cup cherry tomatoes, halved
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1 cup cucumber, diced
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1/2 cup red bell pepper, diced
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1/4 cup red onion, finely chopped
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1/2 cup black olives, sliced
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1/2 cup shredded carrots
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1/2 cup cooked corn (optional)
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1/2 cup cubed mozzarella or feta cheese
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Optional: 1/2 cup diced cooked chicken, ham, or pepperoni for protein
For the Dressing:
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1/3 cup olive oil
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3 tbsp red wine vinegar (or apple cider vinegar)
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1 tbsp Dijon mustard
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1 tsp honey or sugar (optional)
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1 tsp dried oregano
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1/2 tsp garlic powder
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Salt and pepper, to taste
Instructions
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Cook the Spaghetti:
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Boil spaghetti according to package directions until al dente.
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Drain and rinse under cold water to stop cooking. Set aside.
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Prepare the Dressing:
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In a small bowl, whisk together olive oil, vinegar, mustard, honey, oregano, garlic powder, salt, and pepper.
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Assemble the Salad:
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In a large bowl, combine spaghetti, vegetables, olives, cheese, and any protein.
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Pour the dressing over the salad and toss gently to coat.
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Chill:
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Cover and refrigerate for at least 1 hour before serving.
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Toss again before serving to redistribute the dressing.
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✨ Tips & Variations:
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Herbs: Fresh basil or parsley make it extra bright.
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Cheese: Swap mozzarella for feta or Parmesan for a tangier flavor.
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Add-ins: Roasted red peppers, artichoke hearts, or sun-dried tomatoes boost flavor.
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Make it creamy: Stir in 1/4 cup mayonnaise or Greek yogurt to the dressing for a creamy spaghetti salad.
If you want, I can also give a “Mediterranean-style spaghetti salad” with olives, feta, and a lemony dressing that’s perfect for summer cookouts.