This “Mediterranean Spaghetti Salad” is a vibrant, refreshing, and incredibly flavorful dish, vividly captured in the provided image. It features a generous tangle of thin spaghetti noodles, glistening with a light dressing, generously interspersed with an array of colorful and crisp vegetables. The image clearly showcases elements such as diced cucumbers, bright red tomatoes (likely cherry or Roma, diced), thin slices of red onion, and prominent black olives. There are also hints of green, possibly from chopped bell peppers or fresh herbs like parsley or dill, adding to the visual appeal and fresh taste. The salad is presented in a clear, large bowl, indicating its suitability for sharing or as a substantial side dish. The overall impression is one of freshness, lightness, and a harmonious blend of textures and Mediterranean-inspired flavors. This type of pasta salad is perfect for warm weather gatherings, picnics, barbecues, or as a make-ahead lunch option, as the flavors tend to meld and improve over time in the refrigerator. The spaghetti noodles provide a satisfying base, while the crisp vegetables offer a delightful crunch, and the olives contribute a briny depth. The simple yet effective dressing ties all the components together, ensuring every bite is a burst of fresh, savory, and slightly tangy goodness. This comprehensive recipe will guide you through preparing the pasta, chopping the fresh vegetables, and whisking together a simple yet potent Mediterranean-inspired dressing, culminating in a salad that is both wholesome and utterly delicious, just like the enticing visual in the image.
Ingredients:
- For the Pasta:
- 1 pound (450g) thin spaghetti or angel hair pasta
- 1 tablespoon olive oil (for cooking pasta)
- 1 teaspoon salt (for pasta water)
- For the Vegetables (as seen in image):
- 1 large cucumber, peeled (optional) and diced into ½-inch pieces
- 1 pint (about 2 cups) cherry or grape tomatoes, halved, or 2-3 Roma tomatoes, diced
- ½ medium red onion, thinly sliced or finely diced
- 1 (3.8-ounce / 107g) can sliced black olives, drained (as seen in image)
- ½ cup chopped fresh parsley (or a mix of parsley and dill/basil)
- Optional: ½ cup (about 1 medium) green bell pepper, diced (implied by greens in image)
- Optional: ½ cup crumbled feta cheese (not explicitly in image, but a common Mediterranean addition)
- For the Mediterranean Dressing:
- ½ cup (120ml) extra virgin olive oil
- ¼ cup (60ml) red wine vinegar or fresh lemon juice
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- ½ teaspoon dried basil
- ¼ teaspoon red pepper flakes (optional, for a slight kick)
- Salt and freshly ground black pepper to taste
- Optional: 1 teaspoon Dijon mustard (for emulsification and tang)
Instructions:
Part 1: Cook the Pasta
- Boil Water: Bring a large pot of generously salted water to a rolling boil. Adding salt at this stage seasons the pasta from within.
- Cook Spaghetti: Add the thin spaghetti or angel hair pasta to the boiling water. Cook according to package directions until al dente, meaning it’s cooked through but still firm to the bite. For pasta salad, it’s generally best to avoid overcooking, as it will continue to soften slightly as it absorbs the dressing.
- Drain and Rinse: Once cooked, immediately drain the pasta in a colander. Rinse the pasta thoroughly under cold running water. This stops the cooking process and removes excess starch, preventing the pasta from sticking together and making it suitable for a cold salad.
- Toss with Olive Oil: Transfer the rinsed pasta to a large bowl. Drizzle with 1 tablespoon of olive oil and toss gently to coat. This further prevents sticking and adds a bit of flavor. Set aside to cool completely.
Part 2: Prepare the Vegetables
- Chop Vegetables: While the pasta is cooking and cooling, prepare all your vegetables. Dice the cucumber into ½-inch pieces. Halve the cherry or grape tomatoes, or dice the Roma tomatoes. Thinly slice or finely dice the red onion. Drain the canned black olives. Chop the fresh parsley and any other optional herbs. If using, dice the green bell pepper.
- Combine Vegetables: In a large mixing bowl, combine all the prepared vegetables: diced cucumber, halved tomatoes, red onion, and drained black olives. Add the chopped fresh parsley and any other optional vegetables like bell pepper.
Part 3: Make the Mediterranean Dressing
- Whisk Dressing Ingredients: In a small bowl or a jar with a tight-fitting lid, combine the extra virgin olive oil, red wine vinegar or fresh lemon juice, minced garlic, dried oregano, dried basil, optional red pepper flakes, and optional Dijon mustard.
- Season: Whisk vigorously until all ingredients are well combined and the dressing is emulsified. Season with salt and freshly ground black pepper to taste. Taste and adjust seasonings as needed; you might want more lemon, vinegar, or herbs depending on your preference.
Part 4: Assemble and Chill the Salad
- Combine Pasta and Vegetables: Add the cooled, tossed spaghetti to the bowl with the prepared vegetables.
- Dress the Salad: Pour the Mediterranean dressing over the pasta and vegetables. Toss everything gently but thoroughly to ensure all the ingredients are well coated with the dressing.
- Add Optional Feta (if using): If using crumbled feta cheese, gently fold it into the salad now.
- Chill: Cover the bowl tightly with plastic wrap and refrigerate for at least 1 hour before serving. Chilling allows the flavors to meld and the pasta to absorb the dressing, enhancing the overall taste. For best results, chill for 2-4 hours or even overnight.
Part 5: Serve
- Toss Before Serving: Give the salad a good toss before serving, as some dressing may settle at the bottom.
- Garnish (Optional): Garnish with a little extra fresh parsley or a sprinkle of crumbled feta if desired.
- Serve Cold: Serve the Mediterranean Spaghetti Salad cold as a refreshing side dish or a light meal.
Tips for Success:
- Al Dente Pasta: Cooking the pasta al dente is crucial. Overcooked pasta will become mushy when tossed with the dressing and vegetables.
- Rinse Pasta Well: Rinsing the pasta under cold water is essential for a pasta salad. It cools the pasta down quickly, stops it from cooking further, and removes excess starch that could make the salad gummy.
- Fresh Ingredients: Use fresh, high-quality vegetables for the best flavor and texture.
- Adjust Seasoning: Always taste the dressing before adding it to the salad and again after tossing the salad. Adjust salt, pepper, and acidity as needed.
- Make Ahead: This salad is an excellent make-ahead option. Its flavors often improve after sitting in the refrigerator for a few hours or overnight. If making it more than a day in advance, you might want to reserve a small amount of dressing to add just before serving, as the pasta can absorb a lot of liquid.
- Protein Addition: For a more substantial meal, you can add grilled chicken, shrimp, or chickpeas to this salad.
- Variety of Veggies: Feel free to customize the vegetables. Other great additions include chopped bell peppers (red, yellow, or orange), artichoke hearts, sun-dried tomatoes, or roasted red peppers.