08/07/2026
Spaghetti Salad
Ingredients
* 12 oz (340 g) spaghetti, broken in half
* 1 cup cherry tomatoes, halved
* 1 cucumber, diced
* 1 bell pepper (red or yellow), diced
* ½ red onion, thinly sliced
* ½ cup black olives, sliced (optional)
* ½ cup mozzarella pearls or diced mozzarella
* ¼ cup grated Parmesan
* 2 tablespoons chopped fresh parsley or basil
Dressing
* ½ cup Italian dressing (store-bought or homemade)
* 2 tablespoons olive oil
* 1 tablespoon red wine vinegar
* 1 teaspoon Italian seasoning
* ½ teaspoon garlic powder
* Salt and black pepper, to taste
Instructions
1. Cook the spaghetti until al dente. Drain and rinse under cold water to cool completely.
2. In a large bowl, combine the cooled spaghetti, tomatoes, cucumber, bell pepper, onion, olives, mozzarella, and parsley.
3. Whisk together the dressing ingredients.
4. Pour the dressing over the salad and toss until everything is evenly coated.
5. Sprinkle with Parmesan.
6. Refrigerate for at least 1 hour before serving to let the flavors develop. Toss again before serving.
Tips
* Add diced salami, grilled chicken, or chickpeas for extra protein.
* For the best flavor, make it a few hours ahead or the day before.
* Leftovers keep well in the refrigerator for up to 3 days.