Your New Go-To Summer Pasta Salad
Hola Corazón! If you’re on the search for a quick and refreshing meal that’ll keep your kitchen cool and your family happy, look no further. I’ve whipped up this pasta salad three times this month already, and let me tell you, it’s a hit every single time. The best part? Minimal cooking involved! Just cook your spaghetti as directed, rinse with cold water, and you’re halfway there. The magic lies in the dressing: a blend of red wine vinegar, water, your favorite Italian seasoning packs, and olive oil. Give it a good shake and set it aside. Trust me, the ease and flavor of this dish make it a summer staple.
Now, let’s talk veggies. Start with a cucumber—don’t forget to rub the ends to remove bitterness and scoop out the seeds for an extra crunch. Thinly slice some red onions and grab those cherry tomatoes (cherry bombs if you can find them)—they add a sweet, vibrant flavor that’s just unbeatable. A sprinkle of smoked salt on those tomatoes? Game changer. Toss in some black olives and a generous amount of Parmesan cheese. Mix in your spaghetti and that killer dressing, and you’ve got a bowl of summer goodness ready to go. Want to stretch the recipe? Throw in more cucumber and pasta. The best part is, even if you’re short on veggies, the dressing alone makes it delicious.
Finished with a sprinkle of parsley, this salad doesn’t just taste amazing—it looks stunning too. Perfect for family dinners or cookouts, and it stores beautifully in the fridge for up to four days. Pro tip: add some pepperoni and croutons for the picky eaters, and you’re golden. It’s a lifesaver on those hot days when you can’t bear to turn on the oven. So, give it a try, and let us know how it goes. We’re here, cheering you on in the kitchen and beyond. Stay cool, and happy cooking!
Ingredients:
Spaghetti (amount as directed on the box)
1.5 packs of Italian seasoning (if using a pre-packaged mix)
1/4 cup of red wine vinegar
3 tablespoons of water
1 teaspoon of additional Italian seasoning
1/2 cup of olive oil
1 cucumber (seeds removed, sliced)
1 red onion (thinly sliced)
Cherry tomatoes (amount as desired, salted)
Black olives (amount as desired)
Parmesan cheese (amount as desired)
Smoked salt (for tomatoes)
Pepperoni (optional, for picky eaters)
Croutons (optional)
Parsley (for garnish)
Instructions for Cold Spaghetti Salad:
Cook the spaghetti as directed on the box. Once cooked, rinse it with cold water.
In a container, mix 1/4 cup red wine vinegar and 3 tablespoons of water. Add 1.5 seasoning packs (from the Italian dressing box) along with an additional teaspoon of Italian seasoning. Shake well to mix. Add 1/2 cup olive oil and shake again until fully combined. Set aside.
Rub the ends of the cucumber to remove bitterness, then remove the seeds and slice it into smaller pieces. Thinly slice the red onion. Halve the cherry tomatoes and sprinkle them with a little smoked salt.
In a large bowl, add the cooled spaghetti, sliced cucumber, red onion, cherry tomatoes, black olives, and grated Parmesan cheese. Pour the prepared Italian dressing over the salad. - Mix everything until fully combined.
For picky eaters, consider adding pepperoni slices and croûtons. Sprinkle some extra Parmesan cheese on top if desired.
Garnish with a little bit of parsley for a beautiful presentation.
Tips
-You can use your favorite pre-made Italian dressing. Go with 1 cup if you go this route.
-Store the salad in a large container that fits in your refrigerator. This salad can be kept for up to four days. Serve chilled for a refreshing and easy meal.
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