Description
A refreshing and flavorful Spaghetti Salad perfect for summer gatherings or as a light meal. This cold pasta salad is loaded with cherry tomatoes, cucumber, bell pepper, red onion, and olives, all tossed in a zesty Italian dressing with a hint of herbs and spices.
Ingredients
Scale
Spaghetti Salad:
- 12 oz spaghetti noodles, broken in half
- 1 ½ cups cherry tomatoes, halved
- 1 cucumber, diced
- 1 green bell pepper, diced
- ½ red onion, thinly sliced
- ½ cup sliced black olives
- 1 cup shredded cheddar cheese (optional)
- 1 (16 oz) bottle Italian dressing
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried oregano
- Salt and black pepper to taste
- Fresh parsley for garnish (optional)
Instructions
- Cook the spaghetti: Boil the spaghetti until al dente, then rinse under cold water and let cool.
- Prepare the salad: In a large bowl, combine spaghetti with tomatoes, cucumber, bell pepper, onion, olives, and cheese.
- Add dressing and seasonings: Pour Italian dressing over the salad, add garlic powder, onion powder, oregano, salt, and pepper. Mix well.
- Chill and serve: Refrigerate the salad for at least an hour. Before serving, garnish with parsley and mix again.
Notes
- This salad tastes even better the next day.
- Customize with salami, pepperoni, or feta.
- Use gluten-free spaghetti for a gluten-free version.
Nutrition
- Serving Size: 1 ½ cups
- Calories: 320
- Sugar: 5 g
- Sodium: 580 mg
- Fat: 16 g
- Saturated Fat: 3 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 3 g
- Protein: 7 g
- Cholesterol: 10 mg
