Description
A vibrant and creamy Spaghetti Pasta Salad combining al dente pasta with fresh mozzarella, arugula, Castelvetrano olives, marinated artichokes, capers, sun-dried tomatoes, red onion, and toasted pine nuts. Tossed in a zesty lemon and herb creamy dressing made with Greek yogurt, mayonnaise, and flavorful seasonings, this salad is perfect for gatherings, potlucks, or a refreshing meal on warm days.
Ingredients
Pasta and Vegetables
- 16 ounces spaghetti, cooked al dente
- 8 ounces fresh mozzarella, torn into bite-sized pieces
- 1 cup baby arugula
- 1 cup pitted Castelvetrano olives
- 1 (12-14 ounce) jar marinated artichoke hearts, drained and chopped
- 1 (3.5 ounce) jar capers, drained
- 1/2 cup chopped, oil-packed, sun-dried tomatoes
- 1/2 cup thinly sliced red onion
- 1/2 cup toasted pine nuts
Dressing
- 3/4 cup plain Greek yogurt or sour cream
- 1/2 cup mayonnaise
- 1/2 cup heavy cream
- 1/3 cup olive oil
- 2 tablespoons fresh chopped parsley
- 1 tablespoon Dijon mustard
- Zest and juice of 2 lemons
- 2 teaspoons Italian seasoning
- 4 cloves garlic, grated or finely minced
- Kosher salt, to taste
- Fresh cracked black pepper, to taste
Instructions
- Cook the Pasta: Cook the spaghetti until al dente according to package instructions. Drain and immediately toss with olive oil to prevent sticking. Set aside to cool completely.
- Combine the Salad Ingredients: In a large mixing bowl, add the cooled spaghetti, fresh mozzarella pieces, baby arugula, Castelvetrano olives, chopped marinated artichoke hearts, drained capers, chopped sun-dried tomatoes, thinly sliced red onion, and toasted pine nuts. Gently toss to combine the ingredients.
- Prepare the Dressing: In a medium bowl, whisk together the plain Greek yogurt or sour cream, mayonnaise, heavy cream, olive oil, fresh chopped parsley, Dijon mustard, lemon zest and juice, grated garlic, Italian seasoning, and a few generous pinches of kosher salt and freshly cracked black pepper until well combined and creamy.
- Toss the Salad with Dressing: Pour the prepared dressing over the pasta salad mixture. Toss gently but thoroughly to coat all ingredients evenly with the creamy lemon dressing.
- Serve: Serve the spaghetti pasta salad immediately or refrigerate for 15-30 minutes to chill and allow flavors to meld. Enjoy as a refreshing side dish or light main course.
Notes
- For best flavor, allow the salad to chill for at least 15 minutes before serving.
- Use gluten-free pasta if you need to accommodate gluten sensitivities.
- Substitute sour cream with all Greek yogurt for a tangier dressing.
- To toast pine nuts, place them in a dry skillet over medium heat and stir frequently until golden and fragrant, about 3-5 minutes.
- Adjust salt and pepper to taste especially if your artichokes and capers are very salty.
- This salad can be made a few hours ahead and refrigerated; toss gently before serving.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Italian-American
