Spaghetti Salad
User Reviews
5
Spaghetti Salad
Description
This Spaghetti Salad highlights cooked spaghetti noodles mixed with a medley of diced green and red bell peppers, finely chopped red onion, sliced English cucumber, halved cherry tomatoes, drained sliced black olives, and cubes of cheddar cheese. The salad is seasoned with salt and black pepper to taste.
The dressing is homemade Italian-style, combining extra virgin olive oil, red wine vinegar, dried oregano and basil, fresh lemon juice, minced garlic, grated Parmesan cheese, salt, and pepper. The ingredients are whisked together, poured over the salad, and tossed well to coat evenly.
After combining, the salad is refrigerated for at least two hours to let the flavors marry and the pasta chill thoroughly. The result is a textured and colorful dish, combining firm pasta with crunchy vegetables and creamy cheese, all balanced by the zesty herbed dressing.
This pasta salad is well suited for serving cold as a side dish at picnics, barbecues, or casual meals. It can be prepared ahead, making it convenient for gatherings or meal prep.
Ingredients
- 1 pound spaghetti noodles broken in half
- 1 green bell pepper diced
- 1 red bell pepper diced
- ½ red onion finely chopped
- 1 English cucumber sliced
- 1 cup cherry tomato halved
- 2.25 ounce black olives drained, canned, sliced
- ½ cup cheddar cheese cut into small cubes
- ¼ cup Parmesan Cheese grated
- salt to taste
- black pepper to taste
- 1 1/2 cups Italian dressing recipe below - or use store-bought
Homemade Italian Dressing
- 1 ½ cups extra virgin olive oil
- 3 Tablespoons red wine vinegar
- 1 Tablespoon oregano dried
- 1 ½ teaspoons basil dried
- 1 Tablespoon lemon fresh squeezed
- 2 garlic minced, cloves
- 3 Tablespoons Parmesan Cheese
- salt to taste
- black pepper to taste
Instructions
- Cook spaghetti according to package directions (el dente); drain and rinse. To prevent sticking, drizzle a small amount of olive oil over pasta and toss. Refrigerate until cool.
- In a large bowl; add tomatoes, cucumber, peppers, olives, onion, cubed cheese and olives.
- Combine dressing ingredients; pour over salad and toss to coat. Add the Parmesan cheese; gently stir together. Cover and refrigerate for at least 2 hours before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8people
Amount Per Serving
Calories 592 kcal
% Daily Value*
| Calories | 592kcal | 30% |
| Carbohydrates | 37g | 12% |
| Protein | 12g | 24% |
| Fat | 23g | 35% |
| Saturated Fat | 6g | 30% |
| Monounsaturated Fat | 13g | 65% |
| Trans Fat | 0.03g | 2% |
| Cholesterol | 11mg | 4% |
| Sodium | 499mg | 21% |
| Potassium | 362mg | 8% |
| Fiber | 3g | 12% |
| Sugar | 9g | 18% |
| Vitamin A | 736IU | 15% |
| Vitamin C | 38mg | 42% |
| Calcium | 141mg | 14% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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