Description

Spaghetti salad is a refreshing, colorful pasta salad made with spaghetti noodles, fresh vegetables, and a zesty Italian dressing. It’s the perfect chilled dish for picnics, barbecues, or light lunches.

Ingredients

12 oz spaghetti, broken in half
1 cup cherry tomatoes, halved
1 cucumber, diced
1 bell pepper (any color), chopped
1/2 red onion, thinly sliced
1/2 cup black olives, sliced
1/2 cup shredded carrots
1/2 cup Italian dressing (store-bought or homemade)
1/4 cup grated Parmesan cheese (optional)
1 teaspoon dried Italian seasoning
Salt and pepper to taste
Fresh parsley, chopped (for garnish)

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Instructions

Cook the spaghetti according to package instructions until al dente. Drain and rinse under cold water to cool.
In a large bowl, combine the cooked and cooled spaghetti, cherry tomatoes, cucumber, bell pepper, red onion, olives, and shredded carrots.
Pour the Italian dressing over the salad and toss until everything is well coated.
Sprinkle in the Italian seasoning and Parmesan cheese (if using), then toss again.
Season with salt and pepper to taste.
Cover and refrigerate for at least 1 hour before serving to allow the flavors to meld.
Garnish with fresh parsley before serving.

Notes

Use gluten-free spaghetti to make it gluten-free.
Omit Parmesan or use vegan cheese to keep it plant-based.
Add grilled chicken, shrimp, or chickpeas for protein.
Try alternative dressings like ranch or balsamic vinaigrette for variety.
Great for make-ahead meals—flavors intensify after chilling.

Prep Time: 15 minutes
Cook Time: 10 minutes
Category: Salad
Method: Boiled
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 320
Sugar: 5g
Sodium: 400mg
Fat: 14g
Saturated Fat: 3g
Unsaturated Fat: 11g
Trans Fat: 0g
Carbohydrates: 40g
Fiber: 3g
Protein: 8g
Cholesterol: 10mg