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Spaghetti Salad
Spaghetti Salad is a classic, summer pasta salad that is packed full of your favorite veggies, cheese, and a simple to make dressing! This original, cold, spaghetti salad is always a hit!
Course
Salad, Side Dish
Cuisine
American
Prep Time
10
minutes
minutes
Cook Time
20
minutes
minutes
Total Time
30
minutes
minutes
Servings
8
Author
Nichole
Ingredients
FOR THE SALAD:
16
Ounces
Spaghetti
uncooked
2 1/2
Cups
Diced Cucumber
1 1/2
Cups
Halved Cherry Tomatoes
1
Cup
about 1 large bell pepper Yellow Bell Pepper, diced
3/4
Cup
Grated Parmesan Cheese
1/4
Cup
Sliced Black Olives
1/4
Cup
Red Onion
Diced
1
Tablespoon
Fresh Parsley
chopped
FOR THE DRESSING:
1/3
Cup
Red Wine Vinegar
1/3
Cup
Extra Virgin Olive Oil
1/3
Cup
Freshly Squeezed Lemon Juice
about 1 ½ lemons
2
teaspoons
Minced Garlic
2
teaspoons
Dried Oregano Leaves
2
teaspoons
Dried Basil
½
teaspoon
Salt
¼
teaspoon
Black Pepper
Instructions
In a large pot of lightly salted boiling water, cook spaghetti until it is al dente. Al dente pasta means it is softened but still firm.*
Strain hot water from pasta and rinse with cold water. Strain all water from pasta.
In a large bowl, combine spaghetti, cucumber, tomatoes, bell pepper, parmesan cheese, olives and red onion.
In a medium bowl, stir together all dressing ingredients. Stir until well mixed.
Pour dressing over spaghetti salad and toss well to mix. All of the salad ingredients should be well coated in dressing.
Sprinkled chopped fresh parsley over top of the spaghetti salad.
Store leftovers in a sealed food safe container for up to 3 days in the refrigerator.
Video
Notes
NOTE: I have this listed as 8 servings, however at a potluck with lots of other dishes it will serve more like 12-15.