Description
A refreshing Italian Spaghetti Salad packed with crisp vegetables, tangy Italian dressing, and tender cooked spaghetti, perfect as a light lunch or a vibrant side dish.
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
Seasoning
- Salt and pepper, to taste
Instructions
- Combine Ingredients: In a large bowl, mix together the cooked and cooled spaghetti, chopped cucumber, red bell pepper, red onion, halved cherry tomatoes, and sliced black olives until evenly distributed.
- Add Dressing: Drizzle the Italian dressing and olive oil over the vegetable and pasta mixture, then toss thoroughly to ensure everything is well coated.
- Season and Chill: Season the salad with salt and pepper to taste, then cover and refrigerate for at least 1 hour to allow flavors to meld before serving.
Notes
- Use any type of Italian dressing you prefer—store-bought or homemade works well.
- For extra protein, you can add cooked chicken or chickpeas.
- Make sure spaghetti is fully cooled to prevent the salad from becoming mushy.
- The salad tastes even better if prepared a few hours ahead or the day before serving.
- To keep olives from overpowering the salad, use black olives rather than strong-flavored green olives.
