Summer spaghetti salad with Italian dressing | Easy spaghetti salad
Summer spaghetti salad made with lots of colorful veggies, & homemade Italian dressing. This easy Italian spaghetti salad is loaded with colorful fresh vegetables, parmesan cheese, & Italian seasoning.
Prep Time12 minutesmins
Cook Time3 minutesmins
Total Time15 minutesmins
Course: Salad
Cuisine: American
Servings: 4people
Calories: 380kcal
Author: Preeti
Ingredients
To make Spaghetti salad:
350gramsspaghetti noodles(I have used whole wheat spaghetti)
½cupred capsicumdiced
½cupgreen capsicumdiced
½cupyellow capsicumdiced
1large English cucumberdiced
2small carrotsdiced
½cupcherry tomatoes halved
¼cupfinely chopped red onion
¼cupsliced pitted black olives
¼cupgrated parmesan cheese
¼cupmozzarella cheese cubes
1 ½cupshomemade Italian dressing(recipe given below)
salt to taste
1teaspoonblack pepper powder or as per taste
1teaspoonred chili flakesoptional
To make Italian dressing:
¾cupextra virgin olive oil
¼white wine vinegar
1teaspoonhoney
2garlic clove finely minced
1teaspoonfinely chopped fresh basil
¼cupfinely grated Parmesan cheese
salt to taste
½teaspoonblack pepper or to taste
1teaspoonRed chili flakes or to taste
1teaspoonItalian seasoningor use ½ teaspoon dried basil+½ teaspoon dried oregano + ¼ teaspoon dried thyme
Instructions
Preparations
Dice the capsicum, carrots & cucumber. Slice the olives. Peel & finely chop the garlic & onions.
Heat a teaspoon of oil in a pan. Sauté the carrot & capsicum on high heat for 2 minutes. Remove from heat & set it aside.
Cooking the spaghetti - Boil water in a large pan. Add salt to it. Add spaghetti & cook it according to the package directions. Drain & rinse with cold water. Add 2 teaspoon olive oil & toss it. Set it aside.
Making the spaghetti salad
In a large mixing bowl, whisk together olive oil, white wine vinegar, honey, garlic, basil, Parmesan cheese, salt, black pepper & red pepper flakes.
Add the sautéed capsicum & carrots, cucumber, olives, cherry tomatoes, cheese cubes & cooked spaghetti. Toss it combine everything well.
Taste & adjust the seasoning as per taste.
Cover with a cling wrap & refrigerate for an hour. Taste best when served chilled.
Video
Notes
After cooking the spaghetti, drain it. Rinse it with cold water. It will stop the cooking process immediately. Also, the excess starch is rinsed with the water that can make the spaghetti sticky. Pour some olive oil on top & toss. The spaghetti will not stick to each other.
You can make the dressing in advance & let it chill in the refrigerator. The dressing may firm up when kept it the refrigerator. Take it out 30 minutes before making the salad. Let it come to room temperature. Shake it well before use.
Skip adding fresh onion, garlic, cucumber & herbs, if you are planning to freeze it.
If you are following this recipe then consume it within 24 hours.
If you are using onion powder, garlic powder & dried herbs then you can store it up to a week.