Description
A refreshing and easy-to-make Spaghetti Salad that’s perfect for summer gatherings or as a side dish. This cold pasta salad is loaded with cherry tomatoes, crunchy vegetables, black olives, and Parmesan cheese, all tossed in zesty Italian dressing.
Ingredients
Scale
Spaghetti Salad:
- 12 oz thin spaghetti, broken in half and cooked al dente
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1/2 cup red bell pepper, diced
- 1/2 cup green bell pepper, diced
- 1/4 cup red onion, finely chopped
- 1/2 cup sliced black olives
- 1/2 cup grated Parmesan cheese
- 1 cup Italian dressing (bottled or homemade)
- 1 teaspoon Italian seasoning
- Salt and black pepper to taste
Instructions
- Cook the spaghetti: Cook the spaghetti until al dente, drain, and rinse under cold water.
- Prepare the salad: In a large bowl, combine spaghetti, cherry tomatoes, cucumbers, bell peppers, red onion, olives, and Parmesan.
- Add dressing: Pour Italian dressing, sprinkle Italian seasoning, and season with salt and pepper.
- Chill and serve: Refrigerate for at least 1 hour before serving. Toss again before serving.
Notes
- Enhance with homemade Italian dressing or add cheese, pepperoni, or fresh herbs.
- Best served cold and can be made a day ahead.
Nutrition
- Serving Size: 1 cup
- Calories: 260
- Sugar: 3g
- Sodium: 480mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 10mg
