Spaghetti Pasta Salad
User Reviews
5
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Prep Time
15 mins
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Cook Time
10 mins
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Chill Time
45 mins
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Total Time
1 hr 10 mins
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Servings
8
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Calories
322 kcal
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Course
Main Course
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Cuisine
Italian
Spaghetti Pasta Salad
Description
The recipe calls for cooking spaghetti noodles broken in half until al dente, then rinsed under cold water to stop cooking and reduce stickiness. Vegetables diced into bite-sized pieces include cucumber (preferably peeled unless using English cucumber), cherry tomatoes, red and green bell peppers, and finely diced red onion. Black olives add a salty, briny note, while crumbled feta and Parmesan cheeses contribute creaminess and umami.
Fresh Italian parsley is stirred in along with a generous amount of bottled Italian dressing, which coats the pasta and vegetables for a lively, tangy finish. Salt and black pepper are adjusted to taste to balance the flavors. Mixing in a large bowl with plenty of space ensures even coating and easy tossing.
The salad is suitable for serving cold or at room temperature and can be portioned for meals or gatherings. Using a bowl with a lid aids in storage and stacking in the refrigerator. Seasoning liberally is recommended given the volume of pasta and produce.
Using a large glass bowl with a lid simplifies mixing and storage.The recipe makes a substantial quantity, so a large mixing vessel ensures thorough tossing.Bowls with lids allow easy refrigeration without plastic wrap.
Ingredients
- 1 pound spaghetti noodles broken in half; cooked al dente
- 12 ounce black olives drained, canned, sliced
- 1 cup cucumber sliced and quartered (if using English cucumber you don't need to peel it; for regular cucumbers I recommend peeling)
- 1 cup cherry tomato halved
- ½ cup red bell pepper diced small
- ½ cup green bell pepper diced small
- ½ cup feta cheese crumbled
- ¼ cup red onion finely diced
- ¼ cup Parmesan Cheese grated
- 3 tablespoons parsley Italian flat leaf recommended rather than regular parsley, finely diced, fresh
- 16 ounce Italian dressing lite or reduced fat may be used, bottle
- salt to taste, freshly ground
- black pepper to taste, freshly ground
- lemon juice optional and to taste, and or balsamic vinegar
Instructions
- To a large stockpot with salted water, add the spaghetti noodles and cook according to package directions for al dente. When finished, drain, rinse with cold water, shake well to remove excess water, and then transfer to the bowl with the vegetables. Tip - While the pasta is boiling, make sure to work on dicing all the vegetables.
- To a very large bowl*, add all the ingredients (except the Italian dressing) and stir to combine.
- After the noodles have been drained and rinsed with cold water, add them to the bowl with the vegetables, and stir and toss to combine.
- Add the Italian dressing and stir and toss again to coat.
- Taste the salad and add salt and pepper, to taste. Tip - Because you're flavoring a huge bowl of food including a pound of pasta and another pound of vegetables, in my opinion it's better to not be shy when adding salt and pepper. I probably add nearly 2 teaspoons salt and 1 teaspoon pepper but I season my food very well. Season to your own personal taste, but if it tastes at all bland, boring, or dull, it likely needs salt and you shouldn't be afraid to add it.
- If desired, add the juice from half of a lemon, and/or 1 to 2 tablespoons balsamic vinegar; or to taste, and stir and toss well to combine.
- Cover the bowl well and refrigerate for at least 45 minutes to chill before serving, or up to overnight. Serving chilled is my preference although it holds fine at room temp if you're serving it at an event or in warm weather. Leftovers will keep airtight in the fridge for 4-5 days. Tip - If the leftovers seem a bit dry, add additional Italian dressing and/or a spritz of olive oil to rehydrate. I do not recommend freezing leftovers because the fresh veggies will not do well upon thawing and will become very mushy.
Notes
- Using a large glass bowl with a lid simplifies mixing and storage.
- The recipe makes a substantial quantity, so a large mixing vessel ensures thorough tossing.
- Bowls with lids allow easy refrigeration without plastic wrap.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 322 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 322kcal | 16% |
| Carbohydrates | 31g | 10% |
| Protein | 6g | 12% |
| Fat | 20g | 31% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 14g | 82% |
| Cholesterol | 11mg | 4% |
| Sodium | 1060mg | 44% |
| Fiber | 3g | 12% |
| Sugar | 9g | 18% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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