Description
This refreshing Spaghetti Salad is a vibrant summer side dish featuring al dente thin spaghetti tossed with crisp cherry tomatoes, cucumbers, bell peppers, red onion, and black olives, all coated in zesty Italian dressing and topped with Parmesan cheese and Italian seasoning. Perfectly chilled to blend flavors, it’s an easy and flavorful addition to any meal.
Ingredients
Scale
Pasta
- 12 ounces thin spaghetti, broken in half and cooked al dente
Vegetables & Olives
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1/2 cup red bell pepper, diced
- 1/2 cup green bell pepper, diced
- 1/4 cup red onion, finely chopped
- 1/2 cup sliced black olives
Dressing & Seasoning
- 1 cup Italian salad dressing (store-bought or homemade)
- 1/2 cup grated Parmesan cheese
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
Instructions
- Cook the Spaghetti: Prepare the spaghetti according to package directions until al dente. Drain well and rinse under cold water to cool the pasta and stop cooking.
- Combine Ingredients: In a large bowl, add the cooled spaghetti, cherry tomatoes, diced cucumber, red and green bell peppers, finely chopped red onion, and sliced black olives.
- Add Dressing and Toss: Pour the Italian salad dressing over the pasta and vegetables. Toss thoroughly until everything is evenly coated with the dressing.
- Season and Garnish: Sprinkle grated Parmesan cheese and Italian seasoning onto the salad. Add salt and pepper to taste, then gently toss again to combine.
- Chill and Serve: Cover the salad and refrigerate for at least 1 hour to let the flavors meld. Before serving, toss the salad once more to redistribute the dressing and seasonings.
Notes
- Feel free to add diced pepperoni, cubed cheese, or fresh herbs for additional flavor and texture.
- Best served chilled for a refreshing taste.
- This salad can be prepared up to a day in advance, making it great for meal prep or gatherings.
