Summer Spaghetti Salad is one of my favorite summertime dishes! This dish travels well in a reusable sealed container and stays fresh for days making it perfect for camping, picnicking, or a day on the water. As we prepared for July 4th festivities, I started thinking of what I particularly wanted to see on the menu. Since brats and cheeseburgers are pretty much off the table, I closed my eyes and began rehashing summertime eats from childhood onward and landed on an old favorite that came from my mom. A few years back, I came up with my own rendition, but now, I knew my version would need some tweaking.
It’s amazing how something can be so different, yet so similar. What used to be centered around a bottle of store-bought bottle of Italian (it-alian, not I-talian by the way) dressing and salami, ham, provolone and Colby jack cubes with a hint of veggies for flavor is now something that contains real food, no garbage, and is equally, if not more, delicious!
What we have here though is an awesomely tasty alternative! No more dressing filled with preservatives, additives, artificial colors, sweeteners, and who knows what else. No more overly processed deli meats and cheeses. Upping the veggies and using a homemade dressing makes for one tasty dish! I don’t miss the meats and cheeses, and I don’t feel like there’s a brick in my stomach after I eat three bowls back-to-back-to-back!
ON MY SCALE, THIS RECIPE IS A 10 OUT OF 10!
- Real Food – YES
- Gluten-free – YES*
- Vegan – YES
- Quick – YES
- Easy – YES
- Accessible Ingredients – YES
- Modifiable – YES
- Healthy Fats – YES
- Plant-based Protein – YES
- Full of fiber – YES
*If you use gluten-free pasta.
SELECTING THE EQUIPMENT:
- Cutting board & knife (veggies)
- Mason jar or sealed container (dressing)
- Large mixing bowl (salad)
- More if you haven’t made the dressing Italian Style Vinaigrette
ABOUT THE INGREDIENTS:
- PASTA. I’m choosy about my gluten free pasta and because we picked up groceries at the last minutes, I selected organic spaghetti.
- BELL PEPPERS. They’re delicious and packed with nutrients, and the colors make it more fun.
- RED ONION. Same principle applies when it comes to color. Nothing wrong with a white or yellow onion, but the red gives great color to this dish and is usually good in cold salads.
- CUCUMBER. I’m part Lebanese, so cucumbers tend to find their way in several of my cold dishes.
- KALAMATA OLIVES. We put olives in one of our three bowls, and they were good. We use kalamata olives every time we put olives in or on something. I’m not much of a fan of anything else, yet.
NOTE: We made homemade Italian Style Vinaigrette, which took only a few minutes. I recommend it!
- 1 lb organic or gluten-free spaghetti
- 1 Tablespoon avocado oil
- 1 large cucumber, peeled and diced
- 3 bell peppers, thinly sliced (red, yellow, green)
- 1 small red onion, thinly sliced
- ½ cup Italian Style Vinaigrette
- Pink Himalayan salt to taste
- Kalamata olives, sliced (optional)
- Prepare the pasta as directed. (side note, before putting in the water, break pasta in half)
- Cold rinse the pasta then mix 1 Tablespoon of avocado oil into pasta to help keep from sticking. Set aside and let cool.
- Mix vegetables and pasta in large mixing bowl.
- Add the dressing and toss. We used 1/2 cup, which is about the entire Italian Style Vinaigrette recipe; you may like more or less.
HAPPY & HEALTHY