Italian Spaghetti Salad

A colorful, refreshing pasta salad loaded with fresh vegetables, mozzarella, and zesty Italian dressing. Perfect for potlucks, picnics, meal prep, or a light summer meal.

Ingredients (6–8 Servings)

Salad

• 12 oz (340 g) spaghetti, broken in half
• 1½ cups cherry tomatoes, halved
• 1 cucumber, diced
• 1 green bell pepper, diced
• 1 red bell pepper, diced
• ½ red onion, thinly sliced
• ½ cup black olives, sliced
• 1 cup mozzarella pearls or diced mozzarella cheese
• ¼ cup fresh parsley, chopped

Italian Dressing

• ½ cup extra-virgin olive oil
• ¼ cup red wine vinegar
• 1 tbsp lemon juice
• 2 cloves garlic, minced
• 1 tsp Italian seasoning
• ½ tsp dried oregano
• ½ tsp salt
• ¼ tsp black pepper
• ¼ tsp red pepper flakes (optional)

Instructions

1. Cook the Spaghetti

1. Bring a large pot of salted water to a boil.
2. Cook spaghetti according to package directions until al dente.
3. Drain and rinse under cold water to stop the cooking process.
4. Drain thoroughly.

2. Make the Dressing

1. In a jar or bowl, combine:
   • Olive oil
   • Red wine vinegar
   • Lemon juice
   • Garlic
   • Italian seasoning
   • Oregano
   • Salt
   • Pepper
   • Red pepper flakes
2. Whisk or shake until well combined.

3. Assemble the Salad

1. In a large bowl, combine:
   • Cooked spaghetti
   • Tomatoes
   • Cucumber
   • Bell peppers
   • Red onion
   • Olives
   • Mozzarella
   • Parsley
2. Pour the dressing over the salad.
3. Toss until everything is evenly coated.

4. Chill

• Cover and refrigerate for at least 30 minutes before serving to allow the flavors to meld.

5. Serve

• Toss again before serving.
• Garnish with extra parsley and freshly grated Parmesan if desired.