Spaghetti Salad
This spaghetti salad is packed with big, bold flavors—and it’s oh-so-easy to make!
Servings: 8
Calories: 577kcal
Ingredients
- 1 lb spaghetti
- 2 cups grape tomatoes halved
- 2 large cucumbers halved and sliced
- 1 cup salami slices quartered
- 1 medium red onion thinly sliced
- 1 medium bell pepper diced
- 2 cans ripe olives 2-¼ ounces each sliced, drained
- ¾ cup parmesan cheese grated
- 3 tbsp Italian parsley chopped
- 1 tbsp fresh basil chopped
- 1 ½ cups Italian salad dressing
- salt and pepper to taste
Instructions
- Cook the spaghetti according to the package directions. Drain and cool under cold water. Continue to drain to ensure the pasta is as dry as possible.
- Combine all the prepared vegetables, herbs, and parmesan in a large mixing bowl. Add the drained and dried cooked pasta followed by the dressing. Toss several times to combine. Season to taste.
Notes
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Store this salad in an airtight container in the refrigerator for 4 to 5 days; this is one of those salads that tastes even better after the flavors mingle for a day or two in the fridge! I don’t recommend freezing this recipe.
Nutrition
Calories: 577kcal | Carbohydrates: 73g | Protein: 16g | Fat: 23g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 14g | Cholesterol: 18mg | Sodium: 6646mg | Potassium: 480mg | Fiber: 7g | Sugar: 5g | Vitamin A: 1426IU | Vitamin C: 30mg | Calcium: 196mg | Iron: 2mg