Description
A refreshing and colorful Spaghetti Salad recipe that is perfect for picnics, barbecues, or as a light meal. This cold pasta salad is packed with fresh vegetables, tangy Italian dressing, and savory Parmesan cheese.
Ingredients
Scale
Spaghetti Salad:
- 12 oz spaghetti noodles
- 1 cup cherry tomatoes (halved)
- 1 cup cucumber (diced)
- 1/2 cup red bell pepper (chopped)
- 1/2 cup green bell pepper (chopped)
- 1/4 cup red onion (thinly sliced)
- 1/2 cup sliced black olives
- 1 cup Italian-style dressing
- 1/2 cup grated Parmesan cheese
- 1 tablespoon Italian seasoning
- Salt and pepper to taste
Instructions
- Cook the Spaghetti: Cook the spaghetti noodles according to the package directions until al dente. Drain and rinse with cold water.
- Prepare the Salad: Transfer the cooled noodles to a large bowl. Add tomatoes, cucumber, bell peppers, onion, and olives.
- Add Dressing and Seasoning: Pour Italian dressing over the salad, toss to coat. Sprinkle with Parmesan and Italian seasoning. Season with salt and pepper.
- Chill and Serve: Refrigerate for at least 1 hour before serving to enhance flavors.
Notes
- This salad can be made a day ahead for even better flavor.
- Enhance with cubed cheese, pepperoni, or chickpeas for added protein.
- For a gluten-free option, use gluten-free pasta.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 290
- Sugar: 4 g
- Sodium: 420 mg
- Fat: 14 g
- Saturated Fat: 3 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 2 g
- Protein: 7 g
- Cholesterol: 5 mg
