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Spaghetti Pasta Salad

Spaghetti Pasta Salad Recipe

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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 6 servings
Calories: 490
Ingredients Method Notes

Ingredients
  

  • 1 lb spaghetti
  • 2 cups cherry tomatoes, halved
  • 1 English cucumber, diced
  • 1 bell pepper, diced
  • ½ small red onion, thinly sliced
  • ½ cup pitted kalamata olives, halved
  • 8 oz fresh mozzarella pearls (bocconcini)
  • ¼ cup chopped fresh parsley
  • ⅓ cup extra-virgin olive oil
  • 3 tbsp red wine vinegar
  • 1 garlic clove, minced
  • 1 tsp dried oregano
  • ½ tsp salt
  • ¼ tsp black pepper

Method
 

  1. Cook the spaghetti al dente, drain, rinse with cold water, and spread on a sheet pan to cool completely.
  2. Halve the tomatoes, dice the cucumber and bell pepper, slice the onion, and halve the olives. Tear any large mozzarella pieces into bite-size bits.
  3. Whisk together the olive oil, red wine vinegar, garlic, oregano, salt, and pepper until well combined.
  4. In a large bowl, toss the pasta, vegetables, mozzarella, and parsley with the dressing. Let the salad rest 10 minutes before serving.

Notes

I let the salad sit on the counter for just 10 minutes so the flavors blend without the pasta getting too thirsty. If you are making it ahead, store the dressing separately and toss it in right before serving.