Cold Spaghetti Salad Recipe
A refreshing and easy-to-make cold spaghetti salad, perfect for summer gatherings.
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Main Ingredients
- 200 g Gluten-free spaghetti
- 1 cup Cherry tomatoes, halved
- 1 cup Cucumber, diced
- ½ cup Red onion, thinly sliced
- ¼ cup Olive oil
- 2 tablespoon Red wine vinegar
- 1 teaspoon Dried oregano
- 1 teaspoon Salt
- ½ teaspoon Black pepper
1. Cook the gluten-free spaghetti according to the package instructions. Drain and rinse under cold water.
2. In a large mixing bowl, combine the cooked spaghetti, cherry tomatoes, cucumber, and red onion.
3. In a small bowl, whisk together the olive oil, red wine vinegar, dried oregano, salt, and black pepper.
4. Pour the dressing over the spaghetti mixture and toss to combine.
5. Chill in the refrigerator for at least 1 hour before serving.
Calories: 250kcal | Carbohydrates: 40g | Protein: 5g | Fat: 10g | Saturated Fat: 1.5g | Sodium: 500mg | Potassium: 300mg | Fiber: 3g | Sugar: 5g | Vitamin A: 500IU | Vitamin C: 15mg | Calcium: 20mg | Iron: 1.5mg