Description
A refreshing and colorful spaghetti salad tossed in zesty Italian dressing, loaded with fresh veggies and Parmesan cheese. Perfect for picnics, potlucks, or as a side dish for any occasion.
Ingredients
Scale
Spaghetti Salad:
- 12 ounces thin spaghetti, broken in half
- 1 pint cherry tomatoes, halved
- 1 cucumber, diced
- 1 green bell pepper, chopped
- 1 red onion, thinly sliced
- 1 (2.25 oz) can sliced black olives, drained
- 1/2 cup grated Parmesan cheese
- 1 (16-ounce) bottle Italian dressing
- 1 tablespoon Italian seasoning
- Salt and pepper to taste
Instructions
- Cook the Spaghetti: Boil the spaghetti in salted water until al dente. Drain and rinse under cold water.
- Prepare the Salad: In a large bowl, mix the spaghetti, tomatoes, cucumber, bell pepper, onion, olives, and Parmesan.
- Add Dressing: Pour Italian dressing, sprinkle Italian seasoning, and toss well.
- Season and Chill: Season with salt and pepper, refrigerate for at least 2 hours before serving.
- Serve: Toss again before serving.
Notes
- Try using tri-color pasta for variation.
- Enhance with cubed cheese, pepperoni, or chicken for a heartier dish.
- Best enjoyed chilled, ideal for outdoor gatherings.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 310
- Sugar: 5g
- Sodium: 420mg
- Fat: 16g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 5mg
