Description
This Garden Spaghetti Salad is one of those dishes that brings back memories of backyard BBQs, family picnics, and long summer evenings filled with laughter.
Ingredients
For the Salad:
- 12 oz spaghetti (regular, whole wheat, or gluten-free)
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1 cup bell peppers, diced (red, yellow, or green)
- ½ cup red onion, thinly sliced
- ½ cup black olives, sliced
- ½ cup shredded carrots
- ¼ cup fresh parsley or basil, chopped
- ½ cup feta cheese (optional)
For the Dressing:
- ½ cup olive oil
- ¼ cup red wine vinegar (or balsamic for a richer flavor)
- 1 tablespoon Dijon mustard
- 1 tablespoon honey or maple syrup
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- ½ teaspoon salt
- ½ teaspoon black pepper
Instructions
1️⃣ Cook the Pasta: Boil the spaghetti until al dente, according to package directions. Drain and rinse under cold water to cool it down.
2️⃣ Chop the Veggies: While the pasta cools, chop your cucumbers, tomatoes, bell peppers, red onion, and olives.
3️⃣ Make the Dressing: In a small bowl or jar, whisk together olive oil, vinegar, Dijon mustard, honey, and seasonings.
4️⃣ Toss Everything Together: In a large bowl, combine the spaghetti, veggies, and dressing. Toss well to coat every strand.
5️⃣ Chill & Serve: Cover and refrigerate for at least 30 minutes before serving (or even overnight!) to let the flavors meld. Garnish with fresh parsley, basil, or feta cheese before serving.