Description
A vibrant and refreshing Cold Spaghetti Salad, perfect for picnics, potlucks, or quick weeknight dinners, celebrating summer’s bounty.
Ingredients
Scale
- 8 ounces spaghetti
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1 bell pepper, diced
- 1/2 red onion, diced
- 1/2 cup black olives, sliced
- 1/2 cup Italian dressing
- Salt and pepper to taste
- Fresh herbs (such as parsley or basil) for garnish
Instructions
- Cook the spaghetti according to package instructions; then drain and rinse under cold water until it’s chilled.
- Combine the cooked spaghetti, cherry tomatoes, diced cucumber, bell pepper, red onion, and sliced black olives in a large bowl.
- Pour the Italian dressing over the salad and toss everything together to ensure each pasta strand and veggie piece is beautifully coated.
- Season with salt and pepper to taste, giving it an extra kick of flavor.
- Chill in the refrigerator for at least 60 minutes before serving, allowing the flavors to marry together harmoniously.
- Garnish with fresh herbs just before serving for a lovely touch of brightness.
Notes
This salad is best made a few hours in advance for the flavors to meld. It can be stored in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: No Cooking Required
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 3g
- Sodium: 450mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 0mg