Description
A refreshing and colorful Spaghetti Salad recipe perfect for picnics, potlucks, or a light summer meal. This cold pasta salad is packed with fresh veggies, olives, Parmesan cheese, and tossed in zesty Italian dressing.
Ingredients
Scale
Spaghetti Salad:
- 12 ounces spaghetti (cooked al dente and cooled)
- 1 1/2 cups cherry tomatoes (halved)
- 1 cucumber (diced)
- 1/2 red onion (thinly sliced)
- 1/2 green bell pepper (diced)
- 1/2 red bell pepper (diced)
- 1/2 cup black olives (sliced)
- 1/2 cup Italian-style salad dressing
- 1/4 cup grated Parmesan cheese
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- Chopped fresh parsley for garnish (optional)
Instructions
- Cook the Spaghetti: Cook spaghetti until al dente, drain, rinse under cold water, and cool.
- Combine Ingredients: In a large bowl, mix spaghetti, cherry tomatoes, cucumber, red onion, bell peppers, and olives.
- Add Dressing and Seasonings: Pour Italian dressing, add Parmesan cheese, Italian seasoning, salt, and pepper. Toss to combine.
- Chill and Serve: Refrigerate for at least 1 hour, stir before serving, garnish with parsley if desired.
Notes
- This salad tastes better when made ahead. Add cheese, pepperoni, or chicken for a heartier version.
- Gluten-free pasta can be used as a substitute.
Nutrition
- Serving Size: 1 cup
- Calories: 260
- Sugar: 4g
- Sodium: 410mg
- Fat: 11g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 5mg