Marinated Spaghetti Squash Salad

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Servings: 4 Difficulty: Intermediate
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A refreshing, tangy cold salad featuring tender spaghetti squash, crisp vegetables, and a zesty herb vinaigrette.
Marinated Spaghetti Squash Salad recipe image
Marinated Spaghetti Squash Salad recipe image
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Marinated Spaghetti Squash Salad

Author: chefs-mate Cuisine: Courses:
Difficulty: Intermediate
Servings: 4 Calories: 70.5

Description

This vibrant Marinated Spaghetti Squash Salad is a delightful departure from traditional hot pasta dishes. The tender strands of spaghetti squash are tossed with crisp zucchini, sweet carrots, and savory artichoke hearts, creating a wonderful textural contrast. The dish is brought together by a zesty, homemade vinaigrette infused with fresh basil, oregano, parsley, and capers, which penetrates the vegetables for a burst of bright, herbal flavor. Perfect served chilled, this salad is an excellent choice for potlucks, summer picnics, or a light weeknight dinner. The flavors meld beautifully over time, making it a great make-ahead option that tastes even better the next day.

Ingredients

Directions

  1. Drain the artichoke hearts, reserving the marinade, and coarsely chop them.
  2. In a large mixing bowl, combine the cooked spaghetti squash, zucchini strips, carrot strips, red pepper, mozzarella, Parmesan, and chopped artichoke hearts. Set aside.
  3. In a small jar with a tight-fitting lid, combine the reserved artichoke marinade, rice vinegar, dry mustard, oregano, basil, parsley, chopped onion, crushed capers, vegetable oil, red wine vinegar, dry white wine (if using), and minced garlic.
  4. Cover the jar tightly and shake vigorously until the dressing is well emulsified and combined.
  5. Pour the dressing over the vegetable and squash mixture in the large bowl. Toss gently to coat all ingredients evenly.
  6. Cover the bowl tightly with plastic wrap or a lid and refrigerate for at least 8 hours to allow the flavors to meld.
  7. Before serving, give the salad a final gentle toss. Adjust seasoning with salt and pepper if desired.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 70.5kcal
% Daily Value *
Total Fat 0.3g1%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 120.0mg5%
Total Carbohydrate 15.3g6%
Dietary Fiber 8.1g33%
Sugars 0.4g
Protein 4.9g10%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Make Ahead: This salad benefits significantly from marinating time. For best flavor, prepare it the day before serving.

Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. The vegetables may release some liquid over time; drain excess before serving if necessary.

Vegetarian/Vegan: To make this dish fully vegan, omit the mozzarella and Parmesan cheeses or use high-quality vegan alternatives.

Ingredient Tip: Ensure the spaghetti squash is cooked until tender but not mushy, so it holds its strand-like texture when tossed with the dressing.

Keywords: spaghetti squash, salad, marinated, italian, vegan, vegetarian, cold dish, artichoke, vinaigrette, summer, healthy, gluten-free, zucchini, capers, herbs, light, refreshing, meal prep, side dish
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