Ingredients
8 oz spaghetti pasta
1 cup cherry tomatoes, halved (mix of red, yellow, orange)
1 medium cucumber, thinly sliced
1 red bell pepper, diced
1/2 red onion, thinly sliced
1/2 cup Kalamata olives, pitted
1/4 cup fresh basil leaves, chopped
1/4 cup fresh parsley, chopped
1/3 cup grated Parmesan cheese
For the dressing:
1/3 cup extra virgin olive oil
3 tbsp red wine vinegar
1 tbsp Dijon mustard
1 tbsp honey or maple syrup
1 clove garlic, minced
Salt and freshly ground black pepper to taste
Instructions
Cook the pasta: Bring a large pot of salted water to a boil. Add the spaghetti and cook until al dente (about 8-10 minutes). Drain and rinse under cold water to cool. Drain well.
Prepare the dressing: In a small bowl, whisk together olive oil, red wine vinegar, Dijon mustard, honey, and minced garlic. Season with salt and pepper.
Combine vegetables: In a large bowl, mix the cherry tomatoes, cucumber, red bell pepper, red onion, Kalamata olives, basil, and parsley.
Mix pasta and dressing: Add the cooled spaghetti to the vegetable mixture. Pour the dressing over and toss gently to coat all ingredients evenly.
Add cheese: Sprinkle the Parmesan cheese over the salad and toss lightly.
Chill: Cover the salad and refrigerate for at least 1 hour before serving to let flavors meld.
Serve: Give the salad a final toss and adjust seasoning with salt and pepper if needed. Serve chilled.
Notes
For a protein boost, add grilled chicken or chickpeas.
Use gluten-free pasta if preferred.
Add other fresh veggies like zucchini ribbons or radishes for variation.
Dressing can be adjusted for sweetness or acidity to taste.
Best served within 2-3 days refrigerated.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Boiling, Tossing
- Cuisine: Californian, American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 5 g
- Sodium: 400 mg
- Fat: 18 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 4 g
- Protein: 10 g
- Cholesterol: 10 mg