A delightful and refreshing dish that perfectly encapsulates the flavors of summer. This vibrant pasta salad is a celebration of fresh, seasonal ingredients combined into a medley of textures and flavors. It's visually appealing and offers a delightful blend of Mediterranean influences.
Ingredients
Scale:
12 ounces spaghetti (or gluten-free spaghetti)
1 cup cherry tomatoes, halved
1 cucumber, diced
1 bell pepper (red or yellow), diced
½ cup red onion, finely chopped
1 cup broccoli florets, blanched
½ cup Italian dressing (store-bought or homemade)
1 teaspoon garlic powder
Salt and pepper, to taste
½ cup black olives, sliced
½ cup feta cheese, crumbled (omit for a vegan option)
Fresh parsley, chopped, for garnish
Instructions
Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package instructions until al dente, usually around 8-10 minutes.
While the pasta is cooking, wash and chop all the vegetables. Halve the cherry tomatoes, dice the cucumber and bell pepper, and finely chop the red onion.
Blanch the broccoli florets by boiling them for 2-3 minutes until bright green, then immediately plunge them into ice water.
Once the pasta is cooked, drain it in a colander and rinse under cold water to cool it down quickly.
In a large mixing bowl, combine the cooled spaghetti, cherry tomatoes, cucumber, bell pepper, red onion, and blanched broccoli.
Add the Italian dressing, garlic powder, salt, and pepper to the bowl and mix well to combine all ingredients evenly.
Garnish with black olives, feta cheese, and fresh parsley before serving.
