Ready in: 1 hour 15 minutes · Serves: 8 · Technique: Combine and Chill · Storage: Store in an airtight container for up to three days.
Quick Answer
To make a vibrant Italian Spaghetti Salad, combine cooked spaghetti with fresh vegetables and Italian dressing, let it chill, and serve for a colorful side dish.
As the brisk air of New York City signals the approach of Thanksgiving and Christmas, I find myself drawn to dishes that encapsulate the warmth of gathering friends and family around the table. One such dish that has become a staple in my fall and winter festivities is this delightful Italian Spaghetti Salad. It’s vibrant, refreshing, and bursting with flavors — perfect for potlucks or as a festive side that’s sure to impress!
A Festive Side Dish
Why You’ll Love This Recipe
- It’s a vibrant and colorful dish that brings joy to any gathering.
- Perfect for potlucks or as a flavorful side dish for festive occasions.
- Easy to customize with your favorite ingredients or dietary preferences.
- Can be prepared ahead of time, allowing flavors to develop beautifully.
- Packed with fresh vegetables for a nutritious boost during the holiday season.
Ingredients
This Italian Spaghetti Salad features a delightful mix of fresh ingredients that come together to create a vibrant dish.
For the Salad
- 12 ounces of uncooked spaghetti
- 1 cup cherry tomatoes, halved
- 1 cup diced cucumber
- 1 cup bell pepper, diced (red or yellow for color!)
- 1/2 cup red onion, finely chopped
- 1 cup black olives, sliced
- 1 cup mozzarella balls or cubed mozzarella cheese
- 1/2 cup fresh basil leaves, torn
For the Dressing
- 1 cup Italian dressing (homemade or your favorite store-bought)
- Salt and pepper to taste
How to Make Italian Spaghetti Salad (Step-by-Step)
This step-by-step guide will lead you through making a delicious Italian Spaghetti Salad that’s sure to impress your guests.
Step 1: Cook the Spaghetti
Fill a large pot with water, add a good amount of salt, and bring it to a rolling boil. Add the spaghetti and cook according to the package instructions until al dente. I like to keep a close eye and taste it a minute or two before the timer goes off; you want it to have a nice bite. Once done, drain the spaghetti and rinse it under cold water to stop the cooking process, leaving the pasta cool for the salad.
Step 2: Prep the Veggies
While the spaghetti cools, chop the cherry tomatoes, cucumber, bell pepper, and red onion. A serrated knife makes slicing tomatoes so much easier, ensuring clean cuts and beautiful pieces.
Step 3: Combine Ingredients
In a large mixing bowl, add the cooled spaghetti, cherry tomatoes, diced cucumber, bell pepper, red onion, black olives, mozzarella, and fresh basil. The colorful medley should be inviting and make your mouth water, resembling a sun-drenched Italian garden.
Step 4: Dress the Salad
Pour the Italian dressing over the salad, and gently toss everything together until well coated. To keep everything fresh, I usually save a bit of dressing to add just before serving.
Step 5: Season
Give the salad a taste and sprinkle with salt and pepper as needed for the perfect flavor.
Step 6: Chill
Cover the bowl with plastic wrap and refrigerate for at least an hour before serving, or overnight if possible. This helps the flavors meld beautifully, creating the comforting, hearty taste that we love.
Common Mistakes to Avoid
- Overcooking the Pasta: Ensure the spaghetti is al dente to avoid a mushy salad. Remember, we want it to hold its shape!
- Not Chilling: Make sure to let the salad sit in the fridge for at least an hour; the flavors need time to marry for the best taste.
- Using Low-Quality Ingredients: Fresh, high-quality ingredients will elevate your salad. Opt for ripe tomatoes, fresh mozzarella, and fragrant basil.
Tips and Tricks for Success
- Customize Ingredients: Feel free to make this salad your own! Consider adding grated carrots, pepperoncini for a spicy kick, or even some diced salami for a non-vegetarian twist.
- Make Ahead: This salad is perfect for preparing in advance. The longer it sits, the more the flavors develop, making it an ideal dish for Thanksgiving and Christmas gatherings.
- Use High-Quality Dressings: If you’re going the store-bought route, I recommend looking for a quality Italian dressing that’s packed with flavor — it can make a significant difference.
Variations
- Grated carrots for added sweetness and crunch
- Pepperoncini for a spicy kick
- Diced salami for a heartier, non-vegetarian option
- Artichoke hearts for an extra layer of flavor
- Substituting quinoa or another grain for a gluten-free option
How to Serve
- Serve chilled as a side dish for grilled meats
- Garnish with extra fresh basil leaves for a pop of color
- Pair with crusty bread for a complete meal
- Offer as part of a festive buffet spread
- Use as a filling for wraps or pita pockets for a portable lunch
Make Ahead and Storage
- Make Ahead: This salad is perfect for preparing in advance. The longer it sits, the more the flavors develop, making it an ideal dish for Thanksgiving and Christmas gatherings.
- Storage: Store leftovers in an airtight container in the refrigerator for up to three days. Just remember that the dressing may make the pasta absorb moisture over time, so feel free to add a splash more dressing if it looks a little dry upon serving.
- Reheating: This salad is best served cold and does not require reheating.
- Freezing: It is not recommended to freeze this salad as the texture of the ingredients may change upon thawing.
Recipe Notes / What I Learned
Making Italian Spaghetti Salad really taught me the importance of flavor balance. The harmony between the fresh veggies and the tangy dressing enriches every bite, making it a delightful dish that keeps friends and family coming back for more. Plus, it’s a vibrant way to add color and nutrition to your holiday table!
Yield and Serving Size
Yield: 8 servings · Serving Size: 1 cup
Nutrition Snapshot
Estimated Nutrition Per Serving: ~220 calories · 7g protein · 30g carbs · 9g fat
Delicious Italian Spaghetti Salad Recipe
Ingredients
Equipment
Method
- Fill a large pot with water, add a good amount of salt, and bring it to a rolling boil. Add the spaghetti and cook according to package instructions until al dente. Once done, drain and rinse under cold water to cool.
- While the spaghetti cools, chop the cherry tomatoes, cucumber, bell pepper, and red onion.
- In a large mixing bowl, combine the cooled spaghetti, cherry tomatoes, cucumber, bell pepper, red onion, black olives, mozzarella, and fresh basil.
- Pour the Italian dressing over the salad and gently toss until well coated.
- Season with salt and pepper to taste.
- Cover the bowl with plastic wrap and refrigerate for at least an hour before serving.
Notes
FAQs
What can I substitute for spaghetti in this salad?
You can use other types of pasta, such as fusilli, penne, or even gluten-free pasta if you’re looking for a gluten-free option. Spiralized vegetables like zucchini or cucumber can also work for a low-carb alternative.
How long can I store the Italian Spaghetti Salad?
The salad can be stored in an airtight container in the refrigerator for up to three days. Just keep in mind that the pasta may absorb some of the dressing over time, so you might want to add a splash more dressing before serving.
Can I make this salad ahead of time?
Yes! This salad is perfect for making ahead. It actually tastes better after sitting for a while, as the flavors have time to meld. Prepare it a few hours or even a day in advance for the best results.
