Description
A refreshing and easy-to-make Spaghetti Salad perfect for summer gatherings, picnics, or as a colorful side dish. This cold pasta salad combines al dente spaghetti with fresh vegetables, olives, cheese, and Italian dressing for a flavorful and satisfying meal.
Ingredients
Scale
Pasta
- 12 oz spaghetti (broken in half)
Vegetables
- 1 ½ cups cherry tomatoes (halved)
- 1 cucumber (diced)
- 1 red bell pepper (chopped)
- ½ red onion (thinly sliced)
- ½ cup sliced black olives
Cheese
- 1 cup Italian-style shredded cheese blend or cubed cheddar
Dressing & Seasoning
- ¾ cup Italian dressing (bottled or homemade)
- 1 teaspoon dried Italian seasoning
- Salt and pepper to taste
- 2 tablespoons chopped fresh parsley or basil (optional)
Instructions
- Cook the spaghetti: Bring a large pot of salted water to a boil. Add the broken spaghetti and cook according to the package directions until al dente, usually about 8-10 minutes. Drain the pasta and rinse under cold running water to stop the cooking process and cool the noodles completely.
- Combine ingredients: In a large mixing bowl, add the cooled spaghetti, cherry tomatoes, diced cucumber, chopped red bell pepper, thinly sliced red onion, sliced black olives, and shredded or cubed cheese. Gently toss to combine all the ingredients evenly.
- Add dressing and season: Pour the Italian dressing over the pasta and vegetable mixture. Toss well to coat everything thoroughly. Sprinkle the dried Italian seasoning over the salad, then season with salt and pepper according to your taste preferences.
- Chill and serve: Cover the bowl with plastic wrap or a lid and refrigerate the salad for at least 1 hour to allow the flavors to meld. Before serving, toss the salad again and garnish with chopped fresh parsley or basil, if desired, for a fresh herbaceous finish.
Notes
- This salad can be prepared a day in advance; simply refresh with an extra splash of dressing before serving to keep it moist.
- For added protein, consider stirring in pepperoni slices or chickpeas.
- Use gluten-free pasta to make this recipe suitable for gluten-intolerant guests.
- Adjust the amount of Italian dressing based on your preference for a lighter or more coated salad.
Nutrition
- Serving Size: 1 ½ cups
- Calories: 280
- Sugar: 4g
- Sodium: 440mg
- Fat: 13g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 15mg
