Description
Elevate your gatherings with this vibrant spaghetti salad dressed in zesty Italian dressing. Bursting with colorful veggies like cherry tomatoes, cucumbers, and bell peppers, this dish is a delightful blend of flavors and textures. Perfect for barbecues, picnics, or cozy dinners, it’s a quick and customizable recipe that will impress even the pickiest of eaters. Share this crowd-pleaser at your next event and watch everyone come back for seconds!
Ingredients
Scale
- 8 oz spaghetti (whole wheat or regular)
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1 cup bell peppers (assorted colors), chopped
- ½ cup olives (Kalamata or black), pitted and sliced
- ½ cup Italian dressing (homemade preferred)
- ½ cup freshly grated Parmesan cheese
- Fresh basil leaves for garnish
Instructions
- Cook the spaghetti in a large pot of salted boiling water until al dente (8-10 minutes). Drain and let cool.
- While the pasta cooks, chop cherry tomatoes, cucumber, and bell peppers into bite-sized pieces.
- In a large mixing bowl, combine cooled spaghetti, chopped veggies, and olives.
- Pour Italian dressing over the mixture; toss gently to coat evenly.
- Cover the salad and refrigerate for at least 30 minutes to allow flavors to meld.
- Before serving, toss again and sprinkle with Parmesan cheese and fresh basil.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Boiling
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 280
- Sugar: 3g
- Sodium: 450mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 10mg
Keywords: Feel free to add proteins like grilled chicken or shrimp for an extra boost. Substitute gluten-free pasta if desired. This salad can be prepared a day ahead for enhanced flavor.