Spaghetti salad

Spaghetti Salad Recipe

Description:

Spaghetti Salad is a colorful, cold pasta salad that’s perfect for picnics, BBQs, or a light summer meal. It features cooked spaghetti tossed with fresh vegetables and a zesty Italian dressing. Easy to make, highly customizable, and absolutely refreshing!

Ingredients:

For the Salad:

12 oz (340 g) spaghetti, cooked and cooled

1 cup cherry tomatoes, halved

1 cucumber, diced

1 red bell pepper, chopped

1 green bell pepper, chopped

1/2 red onion, thinly sliced

1/2 cup black olives, sliced

1/4 cup grated Parmesan cheese (optional)

1/4 cup fresh parsley, chopped

For the Dressing:

1 cup Italian dressing (store-bought or homemade)

1 tsp garlic powder

1 tsp onion powder

1/2 tsp black pepper

1/2 tsp salt

1/2 tsp paprika (optional)

Instructions:

Cook the Spaghetti:

Boil water with a pinch of salt.

Cook spaghetti according to package instructions until al dente.

Drain and rinse with cold water to stop cooking. Set aside.

Prepare the Vegetables:

While spaghetti cools, chop all vegetables as directed.

Make the Dressing:

In a small bowl, mix Italian dressing with garlic powder, onion powder, salt, pepper, and paprika.

Combine:

In a large bowl, add cooked spaghetti, chopped vegetables, and olives.

Pour in the dressing and toss until everything is well coated.

Chill:

Cover and refrigerate for at least 1 hour (best overnight for flavor melding).

Garnish and Serve:

Top with Parmesan cheese and parsley just before serving.

Time:

Prep Time: 15 minutes

Cook Time: 10 minutes

Chill Time: 1 hour

Total Time: 1 hour 25 minutes

Nutrition Info (Per Serving, based on 8 servings):

Calories: ~260 kcal

Carbohydrates: 35g

Protein: 6g

Fat: 10g

Saturated Fat: 2g

Clolesterol: 3mg

Sodium: 420mg

Fiber: 3g

Sugar: 4g

(Note: Values may vary depending on dressing and ingredient brands used.)

FAQs:

Q: Can I use a different pasta instead of spaghetti?

A: Yes! Rotini, penne, or bowtie pasta also work great in this salad.

Q: How long does spaghetti salad last in the fridge?

A: Up to 4 days in an airtight container.

Q: I make it vegan?

A: Absolutely. Just skip the Parmesan cheese or use a vegan alternative.

Q: What protein can I add?

A: Grilled chicken, chickpeas, or even diced hard-boiled eggs make great additions.

Q: Is it gluten-free?

A: Use gluten-free spaghetti to make this recipe gluten-free.

Would you like a printable ve

rsion or a visual layout? I can also help with a low-calorie or high-protein variation if you’re interested!

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