Quick Spaghetti Salad With Italian Dressing Recipe
Spaghetti salad is a delightful fusion of pasta and fresh vegetables, making it a perfect dish for picnics, potlucks, or a light lunch.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 2-3 servings
- Category: Side Dish
- Method: Boiling
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Spaghetti:
- 12 ounces spaghetti
Vegetables:
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1 green bell pepper, diced
- 1 red bell pepper, diced
- 1 small red onion, finely chopped
Additional:
- 1 cup Italian dressing
- 1/2 cup black olives, sliced (optional)
- 1/4 cup grated Parmesan cheese (optional)
- Salt and freshly ground black pepper, to taste
Instructions
- Boil the Spaghetti: Bring a large pot of salted water to a boil. Add the spaghetti and cook until al dente, about 8–10 minutes.
- Cool and Prepare Vegetables: Drain and rinse the spaghetti under cold water. Halve cherry tomatoes, dice cucumber, bell peppers, and chop red onion.
- Mix Ingredients: In a large bowl, combine spaghetti, vegetables, and olives. Pour Italian dressing over and toss to coat.
- Final Touches: Optionally, sprinkle Parmesan cheese over the salad before serving.
Notes
- Make It Vegan: To make this salad vegan, omit or replace Parmesan cheese.
- Add Protein: Boost protein content with chickpeas, kidney beans, or tofu.
- Herb Infusion: Enhance flavor with fresh herbs like basil, parsley, or dill.
- Dressing Variations: Experiment with balsamic vinaigrette or lemon herb dressing.
- Gluten-Free Option: Use gluten-free pasta instead of regular spaghetti.
- Storage: Refrigerate leftovers in an airtight container for up to three days.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 6g
- Sodium: 480mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 9g
- Cholesterol: 3mg
