Italian Spaghetti Salad
A bright, easy pasta salad that works for picnics and quick dinners, ready in about 30 minutes after chilling.
Ingredients
Pasta and Vegetables
- 8 ounces spaghetti Cook according to package instructions
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1/2 cup red onion, diced
- 1/2 cup black olives, sliced
- 1/2 cup mozzarella cheese, cubed
Dressing
- 1/4 cup olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
- to taste Salt and pepper Adjust based on preference
Instructions
Cooking Pasta
- Cook the spaghetti according to package instructions; drain and let cool.
Mixing Ingredients
- In a large bowl, combine the cooked spaghetti, cherry tomatoes, cucumber, red onion, olives, and mozzarella cheese.
- In a small bowl, whisk together olive oil, red wine vinegar, oregano, garlic powder, salt, and pepper.
- Pour the dressing over the salad and toss to combine.
Chilling
- Chill for at least 30 minutes before serving.
Notes
Rinse pasta under cold water to stop cooking and cool it quickly. Chop vegetables evenly so each bite is balanced. Taste and adjust salt, pepper, or vinegar before chilling.