Marinated Spaghetti Squash Salad

This cold marinated salad swaps traditional pasta for tender strands of spaghetti squash, giving you all the satisfaction of a pasta salad with a lighter, low-carb twist.

The real trick here is the dressing. You drain the marinated artichoke hearts and use that seasoned oil as the base of the vinaigrette, so nothing goes to waste and the flavor starts deep. Rice vinegar and red wine vinegar together create a bright, layered acidity that stands up to the mild squash.

Tossed with strips of zucchini, carrots, red bell pepper, and a generous mix of mozzarella and parmesan, this salad gets better the longer it sits. That full 8-hour chill in the fridge lets every ingredient soak up the herb-loaded dressing.

Kitchen Tips

• Cook your spaghetti squash until just fork-tender. Overcooked squash turns mushy and releases too much water, making the salad soggy.
• Crush the capers before adding them. This releases their briny oils into the dressing for a more even flavor.
• Let the salad come to room temperature for about 15 minutes before serving. Cold dulls flavors, and a slight warm-up lets the herbs and vinegar really sing.

Variations

• Add diced salami or pepperoni for an antipasto-style version.
• Swap mozzarella for crumbled feta if you want a sharper, saltier bite.
• Toss in a handful of kalamata olives and sun-dried tomatoes for a Mediterranean spin.