Easy Italian Spaghetti Salad
This vibrant Easy Italian Spaghetti Salad is a delightful mix of fresh vegetables and pasta, dressed with a zesty lemon vinaigrette for a refreshing side dish.
Servings: 8
Calories: 280kcal
Ingredients
Pasta and Dressing
- 14 oz spaghetti
- 3 tbsp fresh lemon juice about 1 large lemon
- 1/4 cup extra virgin olive oil
- 1 tbsp Italian seasoning blend
- 1 tbsp agave syrup or honey
- sea salt and pepper to taste
Fresh Vegetables and Cheese
- 10 oz mixed cherry tomatoes halved (red and yellow varieties)
- 2 medium English cucumbers sliced
- 1/4 cup finely chopped red onion
- 1/4 cup sliced black olives
- 1/4 cup sliced green olives
- 3 oz crumbled feta cheese
Instructions
Preparation Steps
- Fill a large pot with water and bring to a boil. Cook the spaghetti according to the package directions until al dente. Drain and rinse under cold water to stop the cooking process, then set aside.
- In a large mixing bowl, whisk together the olive oil, lemon juice, agave syrup, and Italian seasoning until well combined. Season generously with salt and pepper.
- Add the halved cherry tomatoes, sliced cucumbers, chopped red onion, and both types of olives into the bowl with the dressing. Mix well to ensure the vegetables are coated, and let them sit for about 5 minutes to marinate.
- Once the pasta has cooled, add it to the bowl along with the crumbled feta cheese. Toss everything gently but thoroughly so that the pasta and veggies are well integrated.
- Taste and adjust seasoning with additional salt, pepper, or lemon juice if desired. Serve immediately or refrigerate for 30 minutes for enhanced flavors.
Notes
This salad pairs wonderfully with grilled chicken or shrimp for a heartier meal. It can be served cold or at room temperature, making it perfect for potlucks or picnics.
This recipe is an original creation inspired by classic Easy Italian Spaghetti Salad flavors. All ingredient ratios and instructions are independently developed.