Description
This Spaghetti Salad recipe is a delightful and refreshing dish perfect for summer gatherings or as a side for any meal. It’s packed with colorful veggies, cheese, and a zesty dressing that make it a crowd-pleaser.
Ingredients
Scale
Ingredients:
- 12 ounces spaghetti (broken in half)
- 1 1/2 cups cherry tomatoes (halved)
- 1 cucumber (diced)
- 1 green bell pepper (chopped)
- 1/2 red onion (thinly sliced)
- 1/2 cup sliced black olives
- 1 cup shredded cheddar cheese
- 1 (16-ounce) bottle Italian dressing
- 1 tablespoon grated Parmesan cheese
- 1 teaspoon dried parsley
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Cook the spaghetti: Boil spaghetti in salted water until al dente. Rinse under cold water.
- Prepare the salad: Combine pasta, tomatoes, cucumber, bell pepper, onion, olives, and cheese in a bowl.
- Add dressing: Pour Italian dressing, Parmesan, parsley, garlic powder, salt, and pepper. Toss to coat.
- Chill and serve: Refrigerate for 2 hours. Toss before serving.
Notes
- This salad tastes better the next day.
- Experiment with different vegetables like zucchini or broccoli.
- Rotini or penne can be used instead of spaghetti.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: No-Cook / Boil
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 290
- Sugar: 5g
- Sodium: 540mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 15mg
