Spaghetti Salad
A bright, refreshing summer pasta salad that tosses thin spaghetti with cherry tomatoes, olives, blanched asparagus, and peppery arugula in a tangy herbed dressing. It comes together quickly and works as a light main or a crowd-pleasing side.
Ingredients
- 200 g spaghetti
- 1 cup cherry tomatoes chopped
- ½ cup Kalamata olives
- ½ cup green olives
- 1 cup asparagus
- 1 red onion small, finely chopped
- 2 cups arugula
Dressing:
- 5 tablespoons olive oil
- 2 tablespoons apple cider vinegar unfiltered
- 2 tablespoons parmesan finely grated
- 1 tablespoon parsley finely chopped
- 1 teaspoon garlic crushed
- ½ teaspoon dried basil
- ½ teaspoon dried oregano
- 1 teaspoon salt
- 1 teaspoon maple syrup
- ½ teaspoon white pepper
Instructions
- Cut the spaghetti in half and cook it according to the instructions on the package, then drain.
- Start by preparing the dressing. Combine all the dressing ingredients in a jar, close the lid tightly, and shake vigorously until the sauce is smooth and well blended. Place the jar in the refrigerator while you prepare the salad.
- In a saucepan, bring water to a boil. Add the cleaned asparagus and cook for 2 minutes. Remove the asparagus from the water and let it cool on a chopping board for a few minutes, then cut it into 2-3 cm pieces.
- Now it's time to assemble the salad. In a large bowl, combine the arugula leaves, cooked pasta, tomatoes, olives, asparagus, and onion. Drizzle the prepared dressing over the salad and toss well to ensure even distribution. Allow the salad to rest for 5-10 minutes before serving, letting the flavors meld together.
Notes
Best served fresh, but leftovers keep in an airtight container in the fridge for up to 2 days — add a splash of olive oil and toss before serving to revive it. Swap the parmesan for a vegan alternative to make the salad fully plant-based.