Description
This refreshing Spaghetti Salad is a perfect blend of al dente pasta and crisp vegetables tossed in a zesty Italian dressing. Ideal for summer picnics, potlucks, or as a light meal, the recipe combines cherry tomatoes, cucumber, bell peppers, olives, and fresh parsley with Parmesan cheese for a vibrant, flavorful dish that’s easy to prepare and serve chilled.
Ingredients
Scale
Salad Ingredients
- 12 oz spaghetti, cooked and cooled
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1/2 cup bell peppers, diced (any color)
- 1/2 cup red onion, thinly sliced
- 1/2 cup black olives, sliced
- 1/4 cup fresh parsley, chopped
- 1/2 cup shredded Parmesan cheese
Dressing
- 1 cup Italian dressing (store-bought or homemade)
- Salt and pepper, to taste
Instructions
- Cook the spaghetti: Boil spaghetti according to package instructions until al dente. Drain and rinse under cold water to stop the cooking process and cool the pasta.
- Combine vegetables: In a large mixing bowl, add the halved cherry tomatoes, diced cucumber, diced bell peppers, thinly sliced red onion, sliced black olives, and chopped fresh parsley.
- Add spaghetti to veggies: Add the cooled spaghetti to the vegetable mixture and gently toss to combine without breaking the pasta.
- Toss with dressing: Pour the Italian dressing over the salad and toss thoroughly to ensure even coating of all ingredients.
- Finish with cheese and seasoning: Sprinkle the shredded Parmesan cheese over the salad, season with salt and pepper to taste, then give the salad one final toss.
- Chill before serving: Cover and refrigerate the salad for at least 30 minutes to allow flavors to meld and serve chilled for best taste.
Notes
- For a homemade Italian dressing, mix olive oil, red wine vinegar, garlic, oregano, basil, salt, and pepper.
- Make sure to rinse the pasta with cold water to prevent it from sticking and to cool it quickly for the salad.
- Optional add-ins include pepperoni slices, cooked chicken, or mozzarella balls for extra protein.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- This recipe is easily customizable with different vegetables or dressings.
