Ingredients
- 12 oz (340 g) spaghetti
- 1 cup cherry tomatoes, halved
- 1 cucumber, sliced or chopped
- ½ cup black olives
- ¼ cup red onion, finely sliced (optional)
- ¼ cup chopped fresh parsley
- ½ cup grated Parmesan cheese
Italian Dressing
- ⅓ cup extra-virgin olive oil
- 3 tbsp red wine vinegar
- 1 tbsp lemon juice
- 2 cloves garlic, minced
- 1 tsp Dijon mustard
- 1 tsp Italian seasoning
- ½ tsp dried oregano
- ½ tsp salt
- ¼ tsp black pepper
- ¼ tsp red pepper flakes (optional)
Instructions
- Cook the spaghetti according to the package directions until al dente.
- Drain and rinse under cold water to cool completely.
- In a large bowl, combine the cooled spaghetti, tomatoes, cucumber, olives, onion, and parsley.
- Whisk together all the dressing ingredients until well combined.
- Pour the dressing over the salad and toss until everything is evenly coated.
- Sprinkle with Parmesan cheese and toss lightly.
- Refrigerate for at least 30 minutes before serving so the flavors can develop.
Optional Add-Ins
- Crumbled feta cheese
- Diced salami or pepperoni
- Grilled chicken
- Chickpeas
- Bell peppers
- Artichoke hearts
- Fresh basil
This salad serves 6–8 people and tastes even better after a few hours in the refrigerator, making it a great make-ahead dish for picnics, potlucks, or summer meals.
