Spaghetti Salad (Easy!)
This spaghetti salad features tender pasta, crisp veggies, black olives, and fresh herbs. Then it's tossed in a flavorful, zesty dressing. So refreshing, customizable, and great for picnics, potlucks, or enjoyment at home!
Servings: 6
Ingredients
- 12 oz. spaghetti noodles*
- 1 green bell pepper
- 1/2 red onion
- 1 pint grape tomatoes
- 2/3 cup black olives
- 1/4 cup fresh parsley (optional)
For the dressing:
- 1/4 cup red wine vinegar (or slightly more)
- 2 Tbsp. fresh lemon juice
- 1 Tbsp. nutritional yeast
- 2 tsp. Dijon mustard
- 2 tsp. white miso
- 1 1/2 tsp. Italian seasoning
- 1/2 tsp. garlic powder
Instructions
- Cook spaghetti: Break the spaghetti noodles in half. Then in a large stockpot, cook the spaghetti according to package instructions in salted water. (There's a sweet spot with the cooking time. Be sure to cook the pasta long enough so the noodles aren't hard, but don't overcook it where it's mushy and the noodles break apart.)
- Make the dressing: While the spaghetti cooks, add all dressing ingredients to a small bowl. Whisk to combine until smooth. Set aside.
- Prepare vegetables: Dice bell pepper and red onion. Halve or quarter the grape tomatoes. Slice olives. Roughly chop the parsley. Place all in a large mixing bowl.
- Combine: When the spaghetti is done cooking, drain it in a colander and give it a quick rinse with cool water. Drain well. Then add the noodles to the mixing bowl with veggies. Immediately add the dressing and gently toss with tongs to combine.
- Serving: I enjoy this salad best when it's served immediately at room temperature. Some dressing and veggies will naturally settle at the bottom, so give it another toss right before serving. (You can also refrigerate it for later if you prefer but it's best enjoyed within a day or two.)
Notes
*Spaghetti: Use gluten-free noodles if desired. Lately I've been using "Jovial" brand organic brown rice pasta. You can also substitute a different noodle shape like fusilli, penne, rotini, shells, farfalle, or elbows to make it easier to eat.
Make it cheesy: Add dairy-free feta cheese crumbles or Vegan Parmesan.
Variations: Swap in cucumber, artichoke hearts, sun-dried tomato, or chopped greens like baby arugula or spinach.
Yield: Recipe makes about 8 cups salad.
Nutrition Per Serving (Estimate)
Calories: 271 kcal | Carbohydrates: 50 g | Protein: 10 g | Fat: 4 g | Saturated Fat: 1 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 2 g | Potassium: 439 mg | Fiber: 5 g | Sugar: 5 g | Vitamin A: 1083 IU | Vitamin C: 35 mg | Calcium: 49 mg | Iron: 2 mg
