Cook 12 ounces spaghettiin a large pot with salted boiling water per package instructions.When cooked, drain it, and cool it under cold water to prevent it from overcooking.Transfer the pasta to a large mixing bowl, and if you don't use it immediately, toss it with two teaspoons of olive oil to prevent it from sticking.
In a small bowl, make the dressing by whisking together ¼ cup extra virgin olive oil, 2 tablespoons lemon juice, 2 teaspoons grated lemon zest, ½ teaspoon dried oregano, ½ teaspoon dried basil, ½ teaspoon garlic powder, ½ teaspoon salt, and ¼ teaspoon black pepper.
Chop 2 cups cherry tomatoes, 1 cup cucumber, and 1 cup yellow bell pepper into small dice; cut ⅓ cup pitted olives in half, and finely chop 1 small shallot and 2 tablespoons parsley then add them to the bowl with the pasta.
Drizzle with the dressing, then toss to combine. Optionally, you can add 2 ounces feta in cubes or crumbled, and a pinch of dried oregano.
Nutrition information is an estimate for 1 serving of spaghetti salad out of 5 servings.SUBSTITUTIONS- Pasta: you can use any pasta.- Tomatoes: you can use any fresh tomatoes as long as they are ripe.- Cucumber: substitute radishes or zucchini.- Bell pepper: you can use red, green, orange, or yellow bell pepper.- Olives: substitute sun-dried tomatoes or marinated artichoke hearts.- Shallot: substitute red onion or green onion.- Parsley: substitute mint, basil, chives, coriander, dill, and purslane.- Italian dressing: substitute honey mustard dressing or tahini sauce.ADD-INS- Feta or non-dairy feta: crumbed or in cubes.- Sun-dried tomatoes: chopped- Marinated artichoke hearts: in quarters- Mozzarella balls- Shaved parmesan cheesePASTA COOKING TIPSYou'll need a large pot of salted water as follows:- 8 ounces of pasta (230 grams): cook pasta in 2 quarts of boiling water (8 cups or 2 Liters) with 1 tablespoon of salt (15 grams). Serves 2 - 3 people.- 12 ounces of pasta (340 grams): cook pasta in 3 quarts of boiling water (12 cups or 3 Liters) with 1 ½ tablespoons of salt (21 grams). Serves 4 people.- 1 pound of pasta (450 grams): cook pasta in 1 gallon of boiling water (16 cups or 4 Liters) with 2 tablespoons of salt (30 grams). Serves 5-6 people.HOW MUCH PASTA PER PERSON?- 3.5 ounces (100 grams) per person if the main meal;- 2.8/3 ounces (80/90 grams) per person if part of a 2 - 3 course meal;- 2/2.5 ounces (60/70 grams) per person if part of a 3+ course meal.STORAGE- Make ahead: you can make spaghetti salad up to 3 days ahead. However, the pasta absorbs the dressing, so you might want to add more if your salad dries.- Refrigerator: keep leftovers in an airtight container in the fridge for up to 3 days.- Freezer: this recipe is not suitable for freezing.