Spaghetti Salad
A fresh and colorful dish combining spaghetti and vegetables, perfect for picnics and potlucks. Easy to prepare and enjoyable by all age groups.
Ingredients
Pasta and Vegetables
- 8 ounces spaghetti
- 1 pint cherry tomatoes, halved
- 1 medium cucumber, diced
- 1 medium bell pepper, diced
- 1/2 medium red onion, diced
- 1/2 cup black olives, sliced
- 1/4 cup fresh parsley, chopped
Dressing and Seasoning
- 1/2 cup Italian dressing
- Salt and pepper to taste
Instructions
Preparation
- Cook the spaghetti according to package instructions. Drain and let cool.
- In a large bowl, combine the cooled spaghetti with cherry tomatoes, cucumber, bell pepper, red onion, black olives, and parsley.
- Pour the Italian dressing over the salad and mix well.
- Season with salt and pepper to taste.
- Refrigerate for at least 30 minutes before serving.
Notes
Spaghetti salad is best served chilled. You can present it in a large bowl for guests to serve themselves. Pairs well with grilled meats or can be enjoyed on its own as a light meal. Leftovers can be stored in an airtight container in the refrigerator for up to three days. Feel free to add other vegetables or use whole wheat spaghetti for a healthier option.