Description
This Spaghetti Salad Recipe is a refreshing and flavorful dish that’s perfect for summer gatherings or as a light meal. Loaded with fresh veggies, cheese, and a zesty Italian dressing, this salad is sure to be a hit at any picnic or potluck.
Ingredients
Scale
Spaghetti Salad:
- 1 pound spaghetti, broken in half
- 1 pint cherry tomatoes, halved
- 1 cucumber, diced
- 1 green bell pepper, chopped
- 1 red bell pepper, chopped
- 1/2 red onion, thinly sliced
- 1 can (2.25 oz) sliced black olives, drained
- 8 ounces cheddar cheese, cubed
- 1 bottle (16 oz) Italian dressing
- 1 tablespoon salad seasoning blend (like McCormick Salad Supreme)
- Salt and pepper to taste
Instructions
- Cook the spaghetti: Cook the spaghetti according to package directions until al dente. Drain and rinse under cold water to stop the cooking.
- Prepare the salad: Transfer the pasta to a large bowl. Add cherry tomatoes, cucumber, green and red bell peppers, red onion, black olives, and cheddar cheese.
- Add dressing: Pour Italian dressing over the salad and sprinkle with the salad seasoning blend. Toss until well coated.
- Season and chill: Season with salt and pepper. Cover and refrigerate for at least 2 hours to allow flavors to meld. Toss again before serving.
Notes
- This salad can be made a day ahead for even better flavor.
- For a lighter option, use reduced-fat dressing and cheese.
- Experiment with adding veggies like broccoli, zucchini, or shredded carrots.
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 4 g
- Sodium: 460 mg
- Fat: 15 g
- Saturated Fat: 4 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 2 g
- Protein: 7 g
- Cholesterol: 15 mg
