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This recipe for spaghetti salad is a unique pasta salad full of crunchy vegetables and parmesan cheese, all tossed together in a homemade zesty Italian dressing. The perfect dish to feed a crowd when you're entertaining! #ecover #ad
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Spaghetti Salad

This recipe for spaghetti salad is a unique pasta salad full of crunchy vegetables and parmesan cheese, all tossed together in a homemade zesty Italian dressing. The perfect dish to feed a crowd when you're entertaining!
Course Salad, Side Dish
Cuisine Italian
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 35 minutes
Servings 8 servings
Calories 461kcal
Author Sara Welch

Ingredients

For the salad

  • 1 pound spaghetti noodles broken in half
  • 1 cup quartered and sliced cucumber
  • 1/2 cup chopped red bell pepper
  • 1/2 cup chopped green bell pepper
  • 1 cup cherry tomatoes halved
  • 1/3 cup finely diced red onion
  • 2/3 cup sliced black olives
  • 1/4 cup finely chopped parsley
  • 1/4 cup grated parmesan cheese
  • 1 1/4 cups homemade or store bought Italian dressing dressing recipe follows
  • salt and pepper to taste

For the dressing

  • 3/4 cup extra virgin olive oil
  • 1/4 cup white wine or red wine vinegar
  • 3 tablespoons grated parmesan cheese
  • 1 1/2 tablespoons finely minced red bell pepper
  • 1 tablespoon dried parsley
  • 1 1/2 teaspoons minced dried onion or 1 teaspoon fresh minced onion
  • 3/4 teaspoon dried basil
  • 3/4 teaspoon dried oregano
  • 1/2 teaspoon garlic powder
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 1/2 teaspoon black pepper

Instructions

For the dressing

  • Combine all of the dressing ingredients in a jar and shake vigorously to combine. Store in the refrigerator until ready to use.

For the salad

  • Cook the spaghetti in salted water according to package directions. Drain and rinse under cool water.
  • Place the spaghetti in a large bowl and add the cucumber, red and green bell pepper, cherry tomatoes, red onion and olives.
  • Pour the dressing over the pasta and vegetables and toss to coat. Season with salt and pepper to taste if desired.
  • Sprinkle the parmesan cheese and parsley over the top right before serving.

Notes

  1. I really recommend making your own Italian dressing as it adds a lot of flavor. If you're short on time, choose a high quality refrigerated Italian dressing at the store.
  2. Be sure to cut all your vegetables into bite sized pieces to make the the salad easy to eat.
  3. I typically use Persian or English cucumbers for best results.

Nutrition

Calories: 461kcal | Carbohydrates: 66g | Protein: 13g | Fat: 15g | Cholesterol: 14mg | Sodium: 816mg | Fiber: 4g | Sugar: 9g