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 1: Cook spaghetti to al dente according to package directions, drain, rinse under cold water and set aside.
- Step 2: Add cucumbers, tomatoes, olives, parsley and onions to a bowl, season with salt and pepper, and toss with spaghetti.
- Step 3: Pour 1 cup of Italian dressing over the pasta and vegetables, toss to combine, and add more dressing as desired.
- Step 4: Refrigerate, covered for at least four hours, and 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. If it seems dry, add a little more dressing or drizzle on some olive oil.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Boiling
- 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, summer side dish