Description
A vibrant and refreshing spaghetti salad that’s perfect for summer gatherings, loaded with veggies and dressed with zesty Italian dressing.
Ingredients
Scale
- 8 ounces uncooked spaghetti
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1/2 cup black olives, sliced
- 1/2 cup bell pepper, diced
- 1/4 cup red onion, finely chopped
- 1 cup mozzarella balls or cubed mozzarella cheese
- 1/2 cup Italian dressing
- 1/2 cup pepperoncini (optional)
- 1/4 cup parsley, chopped (optional)
- Protein like grilled chicken or chickpeas (optional)
Instructions
- Boil water in a large pot.
- Add spaghetti and cook according to package instructions (8-10 minutes) until al dente.
- Drain the spaghetti and rinse under cold water.
- Let the spaghetti cool down.
- In a large bowl, combine the cooled spaghetti, cherry tomatoes, cucumber, black olives, bell pepper, red onion, and mozzarella.
- Drizzle with Italian dressing and toss until everything is coated.
- Taste and adjust seasoning as needed.
Notes
This salad tastes even better when made a day in advance. Serve it chilled and feel free to garnish with fresh herbs or toasted nuts.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 30mg