Ingredients
Scale
- 12 oz (340g) spaghetti, broken in half
- 1 ½ cups cherry tomatoes, halved
- 1 cup cucumber, diced
- 1 bell pepper, diced (red, yellow, or green)
- ½ red onion, thinly sliced
- ½ cup sliced black olives
- ½ cup shredded Parmesan cheese
- ¼ cup fresh parsley or basil, chopped
For the Dressing:
- ½ cup Italian dressing (store-bought or homemade)
- 2 tbsp olive oil
- 1 tbsp lemon juice
- 1 tsp garlic powder
- ½ tsp salt
- ½ tsp black pepper
- ½ tsp red pepper flakes (optional, for a spicy kick)
Instructions
- Cook the Spaghetti: Bring a large pot of salted water to a boil. Add the spaghetti and cook until al dente (about 8-10 minutes). Drain and rinse under cold water to cool.
- Prepare the Vegetables: While the spaghetti is cooking, chop the cherry tomatoes, cucumber, bell pepper, and red onion.
- Make the Dressing: In a small bowl, whisk together the Italian dressing, olive oil, lemon juice, garlic powder, salt, black pepper, and red pepper flakes (if using).
- Combine Ingredients: In a large mixing bowl, toss together the cooked spaghetti, chopped veggies, olives, and shredded Parmesan cheese.
- Mix in the Dressing: Pour the dressing over the spaghetti salad and toss well to coat everything evenly.
- Chill & Serve: Refrigerate for at least 30 minutes before serving to let the flavors meld together. Garnish with fresh parsley or basil before serving.
Notes
- For a gluten-free option, use gluten-free spaghetti.
- Add grilled chicken or shrimp for extra protein.
- Letting the salad chill longer enhances the flavors.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Boiling & Mixing
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Fat: 14g
- Carbohydrates: 42g
- Protein: 9g
Keywords: spaghetti salad, pasta salad, summer salad, Italian pasta salad