fresh Mediterranean Pasta Salad with spaghetti, crunchy veggies, olives, and a light vinaigrette. Here’s a full, detailed recipe to recreate it:
Mediterranean Spaghetti Pasta Salad
🥗 Ingredients
Pasta
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1 lb (450g) spaghetti
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Salt (for boiling water)
Vegetables & Mix-ins
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1 cup cherry tomatoes, halved
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1 cup cucumber, diced (English or Persian works best)
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½ cup red onion, finely chopped
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1 cup small broccoli florets (lightly blanched or raw)
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½ cup black olives (Kalamata or sliced black olives)
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½ cup feta cheese, crumbled (optional but recommended)
Dressing
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⅓ cup extra virgin olive oil
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3 tablespoons red wine vinegar (or fresh lemon juice)
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1–2 cloves garlic, minced
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1 teaspoon dried oregano
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½ teaspoon dried basil (optional)
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Salt, to taste
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Black pepper, to taste
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½ teaspoon sugar or honey (optional, balances acidity)
👩🍳 Instructions
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Cook the pasta
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Bring a large pot of salted water to a boil.
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Cook spaghetti until al dente.
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Drain and rinse under cold water to stop cooking.
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Let it drain well.
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Prep the vegetables
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Chop tomatoes, cucumber, red onion.
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If using broccoli raw, chop into very small florets.
(Optional: blanch 1 minute in boiling water, then cool in ice water for brighter color and softer texture.)
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Make the dressing
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In a bowl or jar, whisk together olive oil, vinegar (or lemon juice), garlic, oregano, basil, salt, pepper, and sugar.
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Taste and adjust seasoning.
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Assemble
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In a large bowl, toss cooled spaghetti with vegetables and olives.
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Pour dressing over and toss thoroughly.
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Fold in feta cheese last.
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Chill
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Cover and refrigerate at least 1 hour (best after 3–4 hours).
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Toss again before serving.
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🌿 Optional Add-Ins
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Grilled chicken
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Salami or pepperoni slices
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Artichoke hearts
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Fresh parsley or basil
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Mozzarella pearls
🧊 Storage
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Keeps in the fridge for 3–4 days.
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If it dries out, drizzle a little olive oil and toss before serving.
If you’d like, I can also give you a creamy Italian dressing version or a healthier/light version.