As the warm sun graces us with longer days and vibrant blooms, summer cookouts become a cherished tradition. One dish that perfectly captures the essence of this season is a refreshing spaghetti salad, bursting with the bounty of summer's harvest.
Why Spaghetti Salad?
Spaghetti salad is versatile and an excellent way to incorporate fresh, seasonal ingredients, and use what you have on hand. This dish allows you to showcase the vivid colors and flavors of summer produce while providing a satisfying and hearty option for your guests.
Ingredients to Embrace Summer's Bounty
1. Fresh Vegetables: Think cherry tomatoes, cucumbers, bell peppers, and red onions. Their crispness and sweetness are at their peak during summer.
2. Herbs: Basil, parsley, and mint can elevate your salad with aromatic freshness. These herbs thrive in the summer heat, making them the perfect addition.
3. Cheese: Feta or mozzarella adds a creamy texture that complements the crunch of the veggies.
4. Dressing: A simple vinaigrette made from olive oil, balsamic vinegar, and a touch of honey can tie everything together beautifully.
Preparing Your Spaghetti Salad
1. Cook the Pasta: Begin by cooking your spaghetti until al dente. Drain and cool it under cold water to stop the cooking process.
2. Chop and Mix: While the pasta cools, chop your fresh vegetables and herbs. In a large mixing bowl, combine the cooled spaghetti, chopped veggies, herbs, and cheese.
3. Dress It Up: Drizzle your homemade vinaigrette over the salad and toss gently to combine. Season with salt and pepper to taste.
4. Chill: Let your salad chill in the refrigerator for at least an hour before serving. This allows the flavors to meld, creating a deliciously refreshing dish.
Taking It to the Cookout
When you're ready to head to the cookout, transport your spaghetti salad in a sealed container. Garnish with a few extra herbs just before serving for an added pop of color. This dish is not only visually appealing but also a crowd-pleaser, appealing to both vegetarians and meat-lovers alike.
Ingredients
1 pound box spaghetti noodles
1 green pepper, diced
1 red pepper, diced
½ red onion, thinly sliced (or any onion you prefer I used green onion to tone down the powerfulness of the red onion)
1 English cucumber, sliced
1 cup grape tomatoes, sliced in half (any tomoatoe works here)
½ cup cheddar cheese, cut into cubes (or shredded cheese of your preference)
¼ cup grated Parmesan cheese
1 Tablespoon McCormick Salad Supreme seasoning
1 teaspoon garlic powder
16 ounce bottle Zesty Italian dressing
Instructions
Cook spaghetti according to package directions. I season the boiling water with one tablespoon of kosher salt before putting the noodles in. Stir noodles often while cooking. Drain well after cooking until al dente.
In a large bowl add in all your diced veggies, olives, and cheeses.
Then add the cooked and cooled spaghetti on top. Season salad with McCormick Salad Supreme seasoning and garlic powder. Give it all a gentle toss.
Pour Italian dressing over noodles.
Stir mixture carefully until combined.
Cover with plastic wrap and allow to cool for at least two hours before serving.
This summer, let your taste buds celebrate the bounty of the season with a delightful spaghetti salad. It’s a dish that embodies the essence of summer — fresh, vibrant, and full of flavor. Whether you’re hosting or attending a cookout, this salad will surely be a hit, making it a staple for your summer gatherings. Enjoy the sunshine, and happy cooking!
Thanks for checking out my page today. Please like, subscribe, and share with a friend. Until next time, sending love and prayers until we eat again.
Writing without a paywall is important to me, but it does take time. If you enjoyed this post, I’d appreciate a coffee— it would make my day!
Share this post