Description
A refreshing and colorful Italian Spaghetti Salad perfect for a quick, light meal or side dish. This salad combines cooked spaghetti with fresh vegetables and a zesty Italian dressing for a delightful flavor and texture contrast. Ideal for warm-weather dining and easy meal prep.
Ingredients
Scale
Pasta
- 8 oz. spaghetti, cooked and cooled
Vegetables
- 1 cucumber, chopped
- 1 red bell pepper, chopped
- 1/2 red onion, chopped
- 1 cup cherry tomatoes, halved
- 1/2 cup black olives, sliced
Dressing
- 1/4 cup Italian dressing
- 1 tablespoon olive oil
- Salt and pepper, to taste
Instructions
- Combine Ingredients. In a large bowl, add the cooked and cooled spaghetti along with the chopped cucumber, red bell pepper, red onion, cherry tomatoes, and sliced black olives. Gently mix to combine all the fresh ingredients evenly.
- Add Dressing and Oil. Drizzle the Italian dressing and olive oil over the combined ingredients. Toss the salad thoroughly to ensure that all components are well coated with the dressing for maximum flavor.
- Season and Chill. Season the salad with salt and pepper to your taste. Cover the bowl and refrigerate the salad for at least 1 hour before serving to allow the flavors to meld and the salad to chill nicely.
Notes
- Make sure to cook the spaghetti al dente and cool completely before mixing to avoid a mushy salad.
- Feel free to add other vegetables like artichoke hearts or spinach for variation.
- The salad tastes even better after a few hours in the fridge, making it perfect for make-ahead meals.
- Use gluten-free pasta if you need the salad to be gluten-free.
- For a vegan version, ensure the Italian dressing does not contain any dairy or honey.
