Yield: 8 Servings
Spaghetti Salad
Spaghetti Salad is a simple pasta salad that’s full of flavor and fresh, crisp veggies. You'll love this simple, summery side dish!
Ingredients
- 1 pound spaghetti noodles, broken in half
- 1 cup sliced and quartered cucumber
- 1 cup halved cherry tomatoes
- ½ cup chopped red bell pepper
- ½ cup chopped green bell pepper
- ½ cup crumbled feta cheese
- ¼ cup finely diced red onion
- 1 12 oz can sliced black olives, drained
- ¼ cup grated parmesan cheese
- 3 tablespoons finely chopped parsley
- 1 16 oz bottle Italian dressing
- Salt and pepper, to taste
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Instructions
- Cook the noodles according to the package directions. Drain and rinse with cool water.
- Combine all the vegetables in a bowl but do not add the noodles. Toss to combine well.
- Add the noodles and toss. Add the Italian dressing and toss to coat.
- Taste and season with salt and pepper. Refrigerate until ready to serve.
Notes
- Storing: Stored properly, this spaghetti salad should last for about 5 days in your refrigerator. Place it in an airtight container or a large zip-top food storage bag, for best results.
- Swap Pastas: If you don't have spaghetti, you can change it up and use linguine instead, for a similar texture that's super satisfying.
- Add Protein: You can add pepperoni or summer sausage to this salad to make It even heartier.
- Make It Ahead: This can be made a day or two in advance and stored in the refrigerator. If I make it ahead, I like to add half of the salad dressing before putting it in the fridge, and save the second half of the salad dressing to add right before I serve it.
Nutrition
Serving: 1, Calories: 142kcal, Carbohydrates: 21g, Protein: 6g, Fat: 4g, Saturated Fat: 2g, Polyunsaturated Fat: 1g, Cholesterol: 11mg, Sodium: 206mg, Fiber: 1g, Sugar: 3g