Description
A vibrant salad combining tender spaghetti with fresh vegetables and aromatic herbs, perfect for hot days or family gatherings.
Ingredients
Scale
- 12 oz whole grain or gluten-free spaghetti
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1 bell pepper, diced
- 8 oz cremini or portobello mushrooms, sliced
- 1/4 cup fresh basil, chopped
- 1/4 cup fresh parsley, chopped
- 1/4 cup olive oil
- 2 tbsp balsamic or apple cider vinegar
- 2 tbsp lemon juice
- Salt and pepper to taste
Instructions
- Cook the spaghetti according to the package instructions until al dente, then drain and rinse under cold water.
- Combine the cooled spaghetti with cherry tomatoes, cucumber, and bell pepper in a large bowl.
- Sauté the mushrooms in a skillet over medium heat until golden brown, then allow them to cool.
- Prepare the dressing by whisking together olive oil, vinegar, lemon juice, salt, and pepper.
- Pour the dressing over the salad and gently toss until well coated.
- Add fresh herbs just before serving and optional toppings like feta cheese or protein.
Notes
Rinse the spaghetti with cold water to stop the cooking process and keep the salad fresh. Allow the salad to rest after dressing to enhance flavor absorption.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Chilling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 3g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 7g
- Cholesterol: 0mg
Keywords: spaghetti salad, healthy salad, summer salad, Mediterranean recipe, family dish