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Bright noodles, crunchy veggies, and zippy balsamic get tossed together for a bowl that’s always a hit. It’s super flexible—works great at cookouts or tossed together for a quick lunch. Fast to make, keeps fresh for a while, and you’ll reach for it any time you need something fresh and easy.
My kids load up their bowls with this every time. I always make an extra batch for easy lunches. Last year, we brought it to a picnic with friends—they all wanted seconds!
Vibrant Ingredients
- Balsamic vinegar: Adds zing and a gentle sweetness With aged balsamic, you’ll get deeper flavor
- Extra virgin olive oil: Gives the dressing a rich base Fresh and fruity is best
- Bell peppers, any colors: Adds crunch and makes the salad really stand out Pick bright, snappy peppers for max taste
- Small red onion: Packs a punch and pops with color Choose firm, unbruised ones
- Cucumber: Super crisp and cool Stick with English or seedless types for less bitterness
- Cherry tomatoes: Juicy little pops of color and sweetness Choose the firmest, ripest ones you can find
- Dry spaghetti: The backbone here, soaking up all that bold dressing Go for authentic Italian pasta for best texture
- Dried oregano: Earthy, herby kick Use the freshest kind you can
- Salt and pepper to taste: Brings out all the flavors Fresh cracked pepper and flaky salt are fantastic
Simple How-To Guide
- Chill and Finish:
- Pop your salad in the fridge covered for at least an hour Let those flavors really blend Stir before you dig in and tweak the seasoning if needed
- Mix It Together:
- In a big bowl, toss together your cooled pasta and chopped veggies Drizzle on the dressing and toss until everything’s glossy and coated
- Dressing Time:
- Whisk olive oil, balsamic, oregano, salt, and pepper in a bowl Mix it well then taste and adjust as you like
- Chop the Veggies:
- Slice up your peppers, thinly cut the onion, dice the cucumber, and halve the tomatoes Keep the pieces about the same size for easy eating
- Pasta First:
- Boil up a big pot of salted water Drop in the spaghetti and give it a little stir Cook for about 10-12 minutes until tender, but not mushy Test for your ideal bite Drain, then rinse right away in cold water to chill it down and stop it from cooking more Give it a fluff so it doesn’t clump
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Balsamic adds that sharp, tasty hit that always reminds me of grandma with her vinegary salads. That cucumber crunch? My kids always swipe those slices while I’m putting it all together.
Smart Storage
Just chill this salad in an airtight box in your fridge—it’ll keep up to three days. Liquids might sink to the bottom so give it a good toss before serving. Veggies stay crisp and the flavor just gets better. By the next day, it’s my go-to lunch!
Easy Swaps
Short an ingredient? No stress! Any pasta you’ve got, like rotini or penne, will do. Want more of a salty bite? Toss in some Kalamata olives. Craving creamier? Add little mozzarella cubes. Gluten free pasta swaps in fine too—doesn’t skip a beat.
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Ways to Share
It holds up as a meal but is awesome as a side, especially with some grilled chicken or fish. Top with extra fresh herbs or a sprinkle of parmesan if you’re feeling fancy. Perfect for potlucks—just pile it on a big platter and let folks dig in.
A Bit of History
Mixing pasta with crunchy veggies and a bright dressing is all about celebrating what’s in season—right at the heart of Italian cooking. It’s a staple for family feasts, laid out in big bowls and always passed around more than once. That zippy vinaigrette and bold colors just say celebration.
Recipe FAQs
- → What's a good way to keep spaghetti from clumping?
Once you drain your noodles, blast them with cold water to cool them down and break them apart. Give them a light toss with some olive oil before throwing in the rest of your salad stuff.
- → Can I prep this ahead of time?
Go for it—let it chill for an hour or more. You could even make it the night before; just leave it in the fridge until party time.
- → Which veggies really shine in this mixed salad?
Try crunchy bell peppers, cool cucumber, chopped red onion, and sweet cherry tomatoes. Or toss in artichokes or olives if you’re feeling like mixing it up.
- → Want to bump up the protein?
Go ahead and add bits of grilled chicken, some chickpeas, or bunches of mozzarella balls. It’ll give it some extra bite and fill you up.
- → How should I mix up the dressing?
Stir together olive oil, balsamic, some salt, oregano, and pepper. Drizzle the lot on your salad and mix it up till everything’s got a bit of the dressing.
- → How long will it last in the fridge?
Pop leftovers in a container with a tight lid and you’re good for three days. Honestly, the taste gets even better by day two.