Description
A vibrant and refreshing spaghetti salad packed with colorful veggies, tossed in zesty Italian dressing, perfect for picnics, potlucks, or a light lunch. This easy-to-make pasta salad is versatile, customizable, and tastes even better when made ahead.
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
1/2 cup shredded Parmesan cheese
1/4 cup fresh parsley, chopped
1 cup Italian dressing (store-bought or homemade)
Salt and pepper, to taste
Instructions
- Cook spaghetti according to package instructions. Drain, rinse with cold water, and set aside to cool.
- In a large mixing bowl, combine cherry tomatoes, cucumber, bell peppers, red onion, black olives, and parsley.
- Add the cooled spaghetti to the bowl and gently toss with the vegetables.
- Pour Italian dressing over the mixture and toss until evenly coated.
- Sprinkle Parmesan cheese, season with salt and pepper, and give a final toss.
- Chill in the refrigerator for at least 30 minutes before serving.
Notes
For added protein, include grilled chicken, shrimp, or chickpeas.
Swap Parmesan with feta or mozzarella for a twist.
Use gluten-free pasta for a gluten-free version.
Store in an airtight container in the fridge for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Tossing
- Cuisine: American
Nutrition
- Serving Size: 6 servings
- Calories: 250 kcal per serving
