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Spaghetti Salad

A refreshing cold pasta salad packed with crisp vegetables, fresh mozzarella, and a zesty two-vinegar dressing—perfect for potlucks, picnics, and easy summer dinners.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: Italian American
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

Salad
  • 1 pound spaghetti
  • 1 cup cherry tomatoes halved
  • 1 red bell pepper diced
  • 1 yellow bell pepper diced
  • 1 cup English cucumber diced
  • 1 cup Italian black olives sliced
  • 8 ounces fresh mozzarella cubed
  • 1/2 cup red onion finely minced
  • 1/2 cup Italian parsley chopped
Dressing
  • 3/4 cup extra virgin olive oil
  • 1/4 cup red wine vinegar
  • 2 tablespoons balsamic vinegar
  • 3 cloves garlic minced
  • 1 teaspoon dried oregano
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon red pepper flakes

Equipment

  • Large pot
  • colander
  • Large mixing bowl
  • Medium bowl
  • Whisk
  • Wooden spoon
  • Sharp knife
  • Cutting board
  • Measuring cups and spoons

Method
 

  1. Bring a large pot of salted water to a rolling boil, add spaghetti, and cook for 10 minutes or until al dente.
  2. Drain the pasta in a colander and rinse under cold running water to stop cooking; shake well to remove excess water.
  3. While the pasta cooks, chop cherry tomatoes, bell peppers, cucumber, olives, mozzarella, and red onion as directed.
  4. In a medium bowl, whisk together olive oil, red wine vinegar, balsamic vinegar, garlic, oregano, salt, black pepper, and red pepper flakes until emulsified.
  5. Transfer cooled spaghetti to a large mixing bowl and add tomatoes, bell peppers, cucumber, olives, mozzarella, and red onion; toss gently.
  6. Pour the dressing over the salad and toss until every strand of pasta is evenly coated.
  7. Fold in chopped Italian parsley, cover the bowl, and refrigerate for at least 2 hours to let flavors meld.
  8. Before serving, taste and adjust seasoning with additional salt, pepper, or a drizzle of olive oil if needed.

Notes

Chilling the salad for a minimum of two hours allows the pasta to absorb the dressing and develop deeper flavor. For outdoor gatherings, chill the serving bowl beforehand to keep the salad cold longer.