Spaghetti Salad
User Reviews
4.9
Spaghetti Salad
Description
Spaghetti Salad features al dente spaghetti noodles mixed with crisp vegetables including cucumbers, red and green bell peppers, cherry tomatoes, red onion, and sliced black olives. The vegetables provide a crisp contrast to the soft pasta. A dressing made from extra virgin olive oil, vinegar, Parmesan, and Italian herbs brings bright acidity and savory notes.
The salad is tossed thoroughly with the dressing to coat all ingredients evenly. Parmesan and fresh parsley are sprinkled over the top before serving, adding umami and herbaceous freshness. Using freshly made Italian dressing enhances the flavor complexity but store-bought options can work as a time-saving alternative.
Cuts vegetables bite-sized to ensure ease of eating and balanced texture throughout. This salad is best served chilled and is a versatile option for potlucks, barbeques, or a refreshing side dish.
Ingredients
For the salad
- 1 pound spaghetti noodles broken in half
- 1 cup cucumber quartered and sliced
- 1/2 cup red bell pepper chopped
- 1/2 cup green bell pepper chopped
- 1 cup cherry tomato halved
- 1/3 cup red onion finely diced
- 2/3 cup black olive sliced
- 1/4 cup parsley finely chopped
- 1/4 cup Parmesan Cheese grated
- 1 1/4 cups Italian dressing dressing recipe follows, homemade or store bought
- salt to taste
- black pepper to taste
For the dressing
- 3/4 cup extra virgin olive oil
- 1/4 cup white wine vinegar or red wine vinegar
- 3 tablespoons Parmesan Cheese grated
- 1 1/2 tablespoons red bell pepper finely minced
- 1 tablespoon parsley dried
- 1 1/2 teaspoons onion or 1 teaspoon fresh minced onion, minced dried
- 3/4 teaspoon basil dried
- 3/4 teaspoon oregano dried
- 1/2 teaspoon garlic powder
- 1 teaspoon salt
- 1 teaspoon sugar
- 1/2 teaspoon black pepper
Instructions
For the dressing
- Combine all of the dressing ingredients in a jar and shake vigorously to combine. Store in the refrigerator until ready to use.
For the salad
- Cook the spaghetti in salted water according to package directions. Drain and rinse under cool water.
- Place the spaghetti in a large bowl and add the cucumber, red and green bell pepper, cherry tomatoes, red onion and olives.
- Pour the dressing over the pasta and vegetables and toss to coat. Season with salt and pepper to taste if desired.
- Sprinkle the parmesan cheese and parsley over the top right before serving.
Notes
- Preparing the Italian dressing from scratch greatly improves the salad’s flavor.
- If short on time, use a high-quality store-bought refrigerated Italian dressing.
- Ensure all vegetables are cut into bite-sized pieces for ease of eating.
- Persian or English cucumbers are recommended for best texture and taste.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 461 kcal
% Daily Value*
| Calories | 461kcal | 23% |
| Carbohydrates | 66g | 22% |
| Protein | 13g | 26% |
| Fat | 15g | 23% |
| Cholesterol | 14mg | 5% |
| Sodium | 816mg | 34% |
| Fiber | 4g | 16% |
| Sugar | 9g | 18% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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