Ingredients:

  • 1 lb (450 g) dry Spaghetti, broken in half or thirds
  • 2 Tbsp Kosher Salt (for pasta water)
  • 1 Tbsp (15 mL) Olive Oil (to prevent sticking)
  • 1/2 cup (120 mL) Extra Virgin Olive Oil
  • 1/4 cup (60 mL) Red Wine Vinegar
  • 1/4 cup (60 mL) Water
  • 1 tsp (5 mL) Dijon Mustard
  • 2 large cloves Garlic, minced
  • 1 tsp (5 mL) Dried Oregano
  • 1/2 tsp (2.5 mL) Dried Basil
  • 1 tsp (5 g) Granulated Sugar
  • Salt and Freshly Ground Black Pepper, to taste
  • 1 large Red Bell Pepper, diced
  • 2 stalks Celery, diced
  • 1/2 cup (80 g) Black Olives, pitted and sliced
  • 1/4 cup (40 g) Red Onion, finely minced
  • 1/2 cup (50 g) Shredded Parmesan Cheese
  • 1/4 cup Fresh Parsley, chopped

Instructions:

  1. Prep the Pasta: Break the dry spaghetti into 2 to 3-inch (5 to 7.5 cm) pieces. This makes the Spaghetti Salad much easier to eat.
  2. Boil: Bring a large pot of heavily salted water to a rolling boil. Add the broken spaghetti and cook according to package directions until perfectly al dente.
  3. Rinse and Toss: Drain the spaghetti immediately in a colander. Rinse thoroughly under cold running water until completely cooled to stop the cooking process. Transfer the pasta to a large mixing bowl and toss immediately with 1 tablespoon of olive oil to prevent clumping. Set aside.
  4. Prepare the Vinaigrette: In a medium bowl, whisk together the red wine vinegar, water, Dijon mustard, minced garlic, dried herbs (oregano and basil), sugar, salt, and pepper.
  5. Emulsify: Slowly stream in the 1/2 cup of extra virgin olive oil while whisking vigorously until the mixture emulsifies slightly and becomes homogeneous. Taste and adjust seasoning—it should be quite potent and zesty.
  6. Assemble the Salad: Add the diced red bell pepper, celery, black olives, finely minced red onion, and Parmesan cheese to the large bowl with the cooled spaghetti.
  7. Dress and Toss: Pour about three-quarters of the prepared vinaigrette over the salad, reserving the remainder. Toss gently but thoroughly, ensuring the dressing coats every strand of pasta and vegetable piece. The salad should taste slightly over-seasoned at this point.
  8. Chill: Cover the mixing bowl tightly and refrigerate for a minimum of 60 minutes, or ideally 2-3 hours. This chilling phase is crucial for the spaghetti to absorb the dressing and deepen the flavor.
  9. Serve: Before serving, if the salad appears dry or sticky, drizzle the reserved vinaigrette over the top and toss again. Stir in the fresh chopped parsley just before serving.