Description

Summer Spaghetti Salad is a simple twist on the classic pasta salad. Made with just a few simple ingredients, this will become your new go to summer side dish!

Ingredients

Scale

1 pound Spaghetti noodles
2 Medium sized cucumbers, seeded and diced
1 pint Cherry tomatoes, quartered
12 ounce Can black olives, drained and sliced in half
1/4 cup Finely chopped red onion
1 1/2 cups Zesty Italian dressing
1/4 cup Freshly grated microbial-rennet Parmesan cheese
2 tablespoons Fresh minced parsley
Salt and pepper to taste

Instructions

Step: Cook spaghetti to al dente according to package directions. Drain, rinse under cold water and set aside.
Step: Add cucumbers, tomatoes, olives, parsley and onions to a bowl. Season with salt and pepper, then toss with spaghetti.
Step: Pour 1 cup of Italian dressing over the pasta and vegetables. Toss to combine, taste, and add more dressing as desired.
Step: Refrigerate, covered for at least four hours. Serve cold, topped with freshly grated Parmesan cheese and minced parsley.

Notes

Make ahead up to 24 hours. Store, covered, in the fridge for up to 3 days for optimal freshness. If it seems dry, add a little more dressing or drizzle on some olive oil. Feel free to swap out veggies for ones you prefer. Add some protein to your salad with beef salami or chicken.

Prep Time: 15 minutes
Cook Time: 10 minutes
Category: Side Dish
Method: Mixing
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 413 kcal
Sugar: 9 g
Sodium: 1159 mg
Fat: 18 g
Saturated Fat: 3 g
Unsaturated Fat: 15 g
Trans Fat: 0 g
Carbohydrates: 54 g
Fiber: 4 g
Protein: 10 g
Cholesterol: 3 mg

Keywords: spaghetti salad, pasta salad, summer side dish