Spaghetti Salad
This spaghetti salad is made for a fork, not a spoon! The spaghetti strands wind around the veggies and pick up Italian dressing as you twirl them. Chill it for a couple of hours, then enjoy with burgers, hot dogs or as a cookout side.
Servings: 10 people
Ingredients
- 16 Ounces spaghetti
- 1 Cup cherry tomatoes halved
- 1 English cucumber sliced
- 1 red bell pepper ribs and seeds removed, and sliced
- ½ red onion small, sliced
- 1 Can black olives 2 ¼-Ounce, sliced, drained
- ½ Teaspoon garlic powder
- ¼ Cup Parmesan cheese grated
- 16 Ounces Italian dressing or Olive Garden dressing
Instructions
- Cook spaghetti in a large pot of boiling salted water according to package directions until al dente.
- Drain well and set aside to cool.
- Add cooled spaghetti, tomatoes, cucumbers, peppers, onions and olives to a large bowl.
- Add garlic powder, parmesan, and Italian dressing, then gently toss to combine.
- Cover the bowl with plastic wrap or a lid and refrigerate for at least 2 hours before serving.
Notes
Salt the pasta water: Season it generously because even a whole bottle of dressing won’t make up for bland noodles!
Drain the spaghetti well: Give it a quick cold rinse, then let the excess water run off so it doesn’t dilute the dressing.
Give it the full chill: The spaghetti needs at least two hours to take in the dressing before serving.
Drain the spaghetti well: Give it a quick cold rinse, then let the excess water run off so it doesn’t dilute the dressing.
Give it the full chill: The spaghetti needs at least two hours to take in the dressing before serving.
Nutrition
Calories: 356kcal | Carbohydrates: 44g | Protein: 8g | Fat: 17g | Saturated Fat: 3g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 7g | Trans Fat: 0.03g | Cholesterol: 2mg | Sodium: 1105mg | Potassium: 269mg | Fiber: 3g | Sugar: 8g | Vitamin A: 666IU | Vitamin C: 20mg | Calcium: 74mg | Iron: 1mg
QR code
Scan this QR code with your phone's camera to view this recipe on your mobile device.
