Description
This refreshing Spaghetti Salad is a vibrant mix of tender cooked spaghetti tossed with crisp vegetables, savory black olives, and shredded Parmesan cheese, all coated in a zesty Italian dressing. Perfectly chilled, it makes a delightful and easy-to-prepare side dish or light meal ideal for picnics, potlucks, or family gatherings.
Ingredients
Scale
Salad
- 12 oz spaghetti, cooked and cooled
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1/2 cup bell peppers, diced (any color)
- 1/2 cup red onion, thinly sliced
- 1/2 cup black olives, sliced
- 1/4 cup fresh parsley, chopped
Toppings & Dressing
- 1 cup Italian dressing (store-bought or homemade)
- 1/2 cup shredded Parmesan cheese
- Salt and pepper, to taste
Instructions
- Cook the spaghetti: Cook spaghetti according to package instructions until al dente. Drain the pasta and rinse it under cold water to stop the cooking process and cool it down. Set aside.
- Prepare the vegetables: In a large mixing bowl, combine the halved cherry tomatoes, diced cucumber, diced bell peppers, thinly sliced red onion, sliced black olives, and chopped fresh parsley.
- Toss spaghetti with vegetables: Add the cooled spaghetti to the bowl with the vegetables and gently toss everything together to combine without breaking the pasta.
- Add dressing: Pour the Italian dressing over the spaghetti and vegetable mixture and toss until the salad is evenly coated with the dressing.
- Finish with cheese and seasoning: Sprinkle the shredded Parmesan cheese over the salad, season with salt and pepper to taste, and give the salad a final gentle toss to distribute the cheese and seasoning.
- Chill before serving: Cover the salad and chill it in the refrigerator for at least 30 minutes to allow flavors to meld and for a refreshing taste. Serve cold.
Notes
- This salad can be customized with any favorite vegetables or additional toppings such as grilled chicken or mozzarella.
- Using freshly grated Parmesan cheese will enhance the flavor more than pre-shredded varieties.
- For a lighter version, use a low-fat or vinaigrette-style Italian dressing.
- Make sure spaghetti is well rinsed and cooled to prevent the salad from becoming mushy.
- This salad can be stored in the refrigerator for up to 2 days, but it’s best eaten fresh.
