The Best 20-Minute Spaghetti Salad

Here’s a delicious and easy 20-Minute Spaghetti Salad recipe that’s perfect for potlucks, picnics, or a quick weeknight side dish. It’s fresh, tangy, and packed with flavor!

20-Minute Spaghetti Salad

Prep Time: 15 mins | Cook Time: 5 mins | Total Time: 20 mins
Servings: 6-8

Ingredients:

• 8 oz spaghetti, broken into thirds
• 1 cup cherry tomatoes, halved
• 1 cucumber, diced
• 1 bell pepper (any color), diced
• ½ red onion, thinly sliced
• ¼ cup black olives, sliced (optional)
• ¼ cup pepperoni, diced (optional, or use salami)
• ½ cup shredded Parmesan cheese
• ¼ cup fresh parsley, chopped

Dressing:

• ⅓ cup olive oil
• 3 tbsp red wine vinegar
• 1 tbsp lemon juice
• 1 tsp Italian seasoning
• 1 tsp garlic powder
• ½ tsp salt
• ½ tsp black pepper
• 1 tsp sugar (optional, to balance acidity)

Instructions:

1. Cook the pasta: Bring a large pot of salted water to a boil. Add spaghetti and cook until al dente (about 7-8 mins). Drain, rinse under cold water, and set aside.
2. Prep the veggies: While the pasta cooks, chop tomatoes, cucumber, bell pepper, red onion, and any other add-ins.
3. Make the dressing: In a small bowl, whisk together olive oil, red wine vinegar, lemon juice, Italian seasoning, garlic powder, salt, pepper, and sugar.
4. Combine everything: In a large bowl, mix the cooled spaghetti, veggies, olives, pepperoni (if using), and Parmesan cheese. Pour the dressing over and toss well.
5. Garnish & serve: Sprinkle with fresh parsley and extra Parmesan. Chill for 10 mins (if time allows) or serve immediately.

Tips:

• Add mozzarella pearls or feta cheese for extra creaminess.
• For a lighter version, skip the pepperoni and add chickpeas.
• Best if eaten fresh but can be refrigerated for up to 2 days (add extra dressing if needed).

This salad is versatile, crunchy, and full of flavor—perfect for any occasion! Enjoy! 😊

Would you like any variations (like a Greek or creamy version)?