Spaghetti Salad is a delightful twist on the classic pasta dish, combining the heartiness of spaghetti with the vibrant taste of fresh vegetables and zesty dressings. Perfect for summer picnics and easy lunch ideas.
Ingredients
Scale:
12 oz spaghetti, cooked and drained
1 tablespoon olive oil
1 cup cherry tomatoes, halved
1 cucumber, diced
1 bell pepper, diced
1/2 red onion, thinly sliced
1/4 cup black olives, sliced
1/2 cup Italian dressing
1 tablespoon lemon juice
1 teaspoon dried oregano
Salt and pepper, to taste
1/4 cup Parmesan cheese, grated
2 tablespoons fresh basil, chopped
Instructions
Cook the spaghetti as per package instructions until al dente. Drain the pasta and rinse under cold water to stop the cooking process. Drizzle with olive oil to prevent sticking and set aside.
In a large bowl, add the halved cherry tomatoes, diced cucumber, bell pepper, sliced red onion, and black olives. Mix well to combine.
In a separate small bowl, whisk together the Italian dressing, lemon juice, dried oregano, salt, and pepper.
Add the cooked spaghetti to the bowl of mixed vegetables. Pour the dressing over the ingredients and toss everything together until the spaghetti is well coated and the vegetables are evenly distributed.
Cover the salad and refrigerate for at least 30 minutes. Before serving, sprinkle the grated Parmesan cheese and chopped fresh basil on top.
