If you want a quick and easy dinner, I recommend you cook the best spaghetti salad recipe. This recipe is very easy to make and is delicious, especially on summer evenings when you find seasonal ingredients.

As you know, spaghetti is a staple food of traditional Italian cuisine, but today it is widespread and beloved throughout the world. Thus, the spaghetti salad is very widespread in international cuisine and is in many variants.

I like to say that the best spaghetti salad recipe is the one made with what you have in the kitchen. Let’s show you what ingredients I had!

Let’s See the Ingredients!

I used 500 g of spaghetti, enough for a salad for four people. But if you do not have spaghetti in the kitchen, you can use another kind of pasta.

I also used a cucumber, two medium-sized red onions, one sweet red pepper and about 150 g of red radish.

Best Spaghetti Salad Recipe-Red Onions, Bell Pepper and Red Radish

And for added flavour, I also used a handful of chives.

Best Spaghetti Salad Recipe-Bunch of Chives

How to Make the Best Spaghetti Salad Recipe?

First, we put the spaghetti to the boil. For this, we put the water to boil in a soup pot, with a tablespoon of sea salt. When boiling water, put the spaghetti and boil according to the directions on the packaging, usually about 8-10 minutes.

Best Spaghetti Salad Recipe-Boiling Spaghetti in a Pot

During this time, we prepare vegetables. We clean and chop them, then put them in a larger bowl.

Best Spaghetti Salad Recipe-Chopped Vegetables Mixed in a Bowl

As you can see I didn’t put tomatoes in this recipe, but you can. Depending on your imagination, you can also put fruit, cheese or fried bacon, all of which can add an extra flavour.

It’s time to season the vegetables. That is, we add a teaspoon of sea salt, a teaspoon of freshly ground pepper and a teaspoon of vegetable mix.

We squeeze the juice from a lemon and sprinkle with about 100 ml of extra virgin olive oil. I also add a tablespoon of dry oregano for more flavour. Mix everything and set aside the bowl.

We check the spaghetti, and if they have boiled, put them in a strainer and rinse them with cold water, to stop the boiling.

Best Spaghetti Salad Recipe-Boiled and Draining Spaghetti in the Sieve

The spaghetti is still warm, we put them over the vegetables, and mix them lightly. It is better than the pasta does not cool completely, so they will absorb the aromas better.

Best Spaghetti Salad Recipe-Mixing the Boiled Spaghetti With the Cut Vegetable in the Bowl

Sprinkle over the chopped chives, leaving the salad aside, cool the pasta and mix the flavours. And that was it, the best spaghetti salad recipe is ready!

Come to dinner, the spaghetti salad is served!

We served this cold salad with a little grated cheddar on top, but it also goes with parmesan.

Best Spaghetti Salad Recipe-Served on Plate With Grated Cheddar on the Top

It is a tasty dinner, and if you like salads I recommend you try it too the next salads:

Best Spaghetti Salad Recipe-Served on the Plate With Grated Cheddar on the Top

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Best Spaghetti Salad Recipe-Served on the Plate with Grated Cheddar

Best Spaghetti Salad Recipe

Course: Dinner, Salad
Cuisine: International, Italian
Keyword: best spaghetti salad, best spaghetti salad recipe, spaghetti salad, spaghetti salad recipe
Prep Time: 15 minutes
Cook Time: 1 hour 10 minutes
15 minutes
Total Time: 1 hour 40 minutes
Servings: 4 portions
Author: Timea
If you want a quick and easy dinner, I recommend you cook the best spaghetti salad recipe. This recipe is very easy to make and is delicious, especially on summer evenings when you find seasonal ingredients.
Print Recipe

Ingredients

  • 500 g spaghetti
  • 1 piece cucumber
  • 2 pieces red onions medium size
  • 1 piece bell pepper
  • 150 g red radish
  • 1 bunch chives
  • 1 teaspoon sea salt
  • 1 teaspoon ground pepper
  • 1 teaspoon vegetable mix
  • 1 piece lemon juice
  • 100 ml extra virgin olive oil
  • 1 tbsp oregano
  • 50 g grated cheddar

Instructions

  • Clean and cut the vegetables, then put them in a larger bowl. Season the vegetable, that is add a teaspoon of sea salt, a teaspoon of freshly ground pepper and a teaspoon of vegetable mix. Squeeze the juice from a lemon and sprinkle with about 100 ml of extra virgin olive oil. Add a tablespoon of dry oregano for more flavour, mix everything and set aside the bowl.
  • Put the water to boil in a soup pot, with a tablespoon of sea salt. When boiling water, put the spaghetti and boil according to the directions on the packaging, usually about 8-10 minutes. After that, check the spaghetti, and if they have boiled, put them in a strainer and rinse them with cold water, to stop the boiling.
  • Then spaghetti is still warm, we put them over the vegetables, and mix them lightly. It is better than the pasta does not cool completely, so they will absorb the aromas better. Sprinkle over the chopped chives, and leave the salad aside to rest.
  • Serve cold with grated cheddar on the top.