Description
A refreshing and colorful Spaghetti Salad perfect for a quick lunch or a delightful side dish at gatherings. This easy-to-make salad combines cooked spaghetti with fresh vegetables, black olives, and a zesty Italian dressing, all topped with shredded Parmesan cheese for extra flavor. It’s refreshing, light, and packed with vibrant textures and tastes.
Ingredients
Scale
Pasta
- 12 oz spaghetti, cooked and cooled
Vegetables and Toppings
- 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
Dressing and Seasoning
- 1 cup Italian dressing (store-bought or homemade)
- Salt and pepper, to taste
Instructions
- Cook the spaghetti: Cook spaghetti according to package instructions until al dente. Drain, rinse thoroughly under cold water to stop the cooking process and cool the pasta, then set aside.
- Prepare the vegetables: In a large mixing bowl, combine halved cherry tomatoes, diced cucumber, diced bell peppers, thinly sliced red onion, sliced black olives, and chopped fresh parsley.
- Add the pasta: Add the cooled spaghetti to the bowl with the mixed vegetables and gently toss to combine all ingredients evenly without breaking the pasta.
- Toss with dressing: Pour the cup of Italian dressing over the pasta and vegetables mixture, then toss again until everything is evenly coated with the dressing.
- Add cheese and seasoning: Sprinkle shredded Parmesan cheese over the salad, season with salt and pepper to your taste, and give the salad a final gentle toss to distribute the flavors.
- Chill before serving: Cover the salad and chill in the refrigerator for at least 30 minutes to allow the flavors to meld together and serve cool for a refreshing taste.
Notes
- For a healthier option, use whole wheat spaghetti.
- You can substitute Italian dressing with a homemade vinaigrette of olive oil, vinegar, and herbs.
- Feel free to add other vegetables like zucchini or artichoke hearts for extra flavor and texture.
- This salad is best served chilled and consumed within 2 days for optimal freshness.
- Make sure the spaghetti is well cooled before mixing to prevent the dressing from becoming oily.
