Italian Spaghetti Salad
A delightful combination of tender pasta, colorful veggies, and a refreshing zesty dressing that's perfect for any occasion.
Ingredients
Pasta & Veggies
- 8 ounces spaghetti Cook according to package instructions.
- 1 cup cherry tomatoes, halved Fresh cherry tomatoes add sweetness.
- 1 cup cucumber, chopped Adds crunch.
- 1/2 cup bell pepper, diced Colorful selection (red, yellow, or green).
- 1/2 cup black olives, sliced Gives a tangy flavor.
- 1/4 cup red onion, chopped Adds sharpness.
Dressing & Cheese
- 1/2 cup Italian dressing Use your favorite store-bought or homemade.
- 1/4 cup Parmesan cheese, grated For a cheesy finish.
- to taste Salt and pepper Adjust seasoning according to preference.
Instructions
Preparation
- Cook the spaghetti according to package instructions until al dente. Drain and rinse with cold water to cool.
- In a large bowl, combine the cooked spaghetti, cherry tomatoes, cucumber, bell pepper, black olives, and red onion.
- Pour the Italian dressing over the salad and toss it all together gently.
- Add the grated Parmesan cheese, along with salt and pepper, adjusting to taste.
- Give it one last toss until everything is beautifully mixed. Chill in the fridge for at least 30 minutes before serving.
Notes
This salad lasts for about 3-5 days in the fridge, store it in an airtight container. Optional: Decorate with fresh herbs like basil or parsley for added flavor, or add nuts for crunch.