Marinated Vegetables And Spaghetti Salad
A vibrant, refreshing spaghetti salad with marinated vegetables, perfect for summer gatherings and light meals, offering a delightful balance of tangy, savory, and fresh flavors.
Ingredients
- 2 cups halved cherry tomatoes ⓘ
- 3/4 cup chopped cucumber ⓘ
- 3/4 cup halved sliced zucchini ⓘ
- 1 small green pepper, cut into bite-sized strips ⓘ
- 2 Tbsp chopped onion ⓘ
- 1/4 cup red wine vinegar ⓘ
- 3 Tbsp olive oil ⓘ
- 2 Tbsp sugar ⓘ
- 1 Tbsp lemon oil ⓘ
- 1 tsp fresh parsley, snipped ⓘ
- 3/4 tsp fresh basil, snipped or 1/4 tsp dried basil, crushed ⓘ
- 1 small clove garlic, minced
- 1/8 tsp salt ⓘ
- 1/8 tsp pepper ⓘ
- 8 oz broken spaghetti ⓘ
Instructions
- In a large mixing bowl, combine cherry tomatoes, chopped cucumber, sliced zucchini, green pepper, and chopped onion.
- In a screw top jar, combine red wine vinegar, olive oil, sugar, lemon oil, parsley, basil, garlic, salt, and pepper.
- Cover the jar and shake well to mix the marinade ingredients.
- Pour the marinade over the vegetable mixture. Cover and chill for 2 to 24 hours.
- Meanwhile, cook the spaghetti according to package directions.
- Drain the spaghetti and rinse under cold water.
- Toss the cooked spaghetti with 1 tablespoon of olive oil.
- Cover and chill the spaghetti.
- To serve, spoon the marinated vegetables around the spaghetti in a lettuce-lined bowl.
- Toss before serving.
Tips & Substitutions
For a vibrant flavor, let the vegetables marinate for the full 24 hours if possible. You can substitute the zucchini with yellow squash or add bell peppers for more color. If you're short on time, use store-bought marinated vegetables. Fresh herbs like dill or oregano can also enhance the taste, depending on your preference.
Serving Suggestions
Serve this salad chilled for a refreshing dish. It pairs wonderfully with grilled meats or as part of a buffet spread alongside Mediterranean recipes. For an added crunch, consider serving with a side of Green Beans And Onions or a light Chickpea Spread for dipping.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. The flavors will intensify as it sits. To reheat, gently warm the spaghetti in a pan with a splash of olive oil, or enjoy it cold as a refreshing pasta salad.
Nutrition & Diet Analysis (per serving)
Each serving of Marinated Vegetables And Spaghetti Salad contains roughly 102 calories, with 3g protein, 18g carbohydrates, and 2g fat. It is an excellent source of vitamin C (32% of the Daily Value), and a good source of dietary fiber and iron. Note that it is relatively high in sodium, at 984mg per serving (43% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of pasta?
Absolutely! While spaghetti is traditional, you can use any pasta shape you prefer, such as fusilli or penne. Just make sure to adjust the cooking time according to the package instructions for your chosen pasta.
How can I make this salad vegan?
This recipe is already vegan-friendly! Just ensure that the ingredients, such as the olive oil and vinegar, are free from animal products, which they typically are. You can enhance the dish with additional vegetables or plant-based proteins.
What can I do if I don't have red wine vinegar?
If you don't have red wine vinegar, white wine vinegar or apple cider vinegar can be used as a substitute. Each will impart a slightly different flavor, but both work well in this salad, maintaining the tangy profile of the dish.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).