Description
A quick and refreshing spaghetti salad tossed with crisp vegetables and zesty Italian dressing, perfect for picnics, potlucks, or a light meal.
Ingredients
- 12 ounces spaghetti
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1 green bell pepper, diced
- 1 red bell pepper, diced
- 1 small red onion, finely chopped
- 1 cup Italian dressing
- 1/2 cup black olives, sliced (optional)
- 1/4 cup grated Parmesan cheese (optional)
- Salt and freshly ground black pepper, to taste
Instructions
1. Bring a large pot of salted water to a boil. Add spaghetti and cook according to package instructions until al dente, about 8–10 minutes.
2. Drain the spaghetti and rinse under cold water to stop the cooking process and cool the pasta.
3. Prepare the vegetables by halving cherry tomatoes, dicing cucumber and bell peppers, and finely chopping the red onion.
4. In a large bowl, combine the cooled spaghetti with the prepared vegetables. Add olives if using.
5. Pour Italian dressing over the mixture and toss well to evenly coat all ingredients.
6. Season with salt and freshly ground black pepper to taste, then sprinkle with Parmesan cheese if desired before serving.
Notes
Chill the salad for 30–60 minutes before serving for best flavor.
You can customize with additional vegetables like carrots or broccoli.
Use whole wheat or gluten-free spaghetti if preferred.
Store leftovers in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 5g
- Sodium: 420mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 5mg