Cold Italian Spaghetti Salad
A refreshing and nutritious salad featuring al dente spaghetti tossed with fresh vegetables and a tangy dressing, perfect for busy families and meal prep.
Ingredients
Main Ingredients
- 8 oz spaghetti use whole wheat or vegetable pasta for extra texture
- 1 cup cherry tomatoes halved
- 1 medium cucumber diced
- 1 medium bell pepper diced
- 1/2 medium red onion finely sliced
- 1/2 cup Italian dressing or balsamic vinaigrette for a different flavor
- 1/4 cup fresh parsley coarsely chopped
Instructions
Preparation
- Cook spaghetti according to package instructions until al dente. Drain and cool under cold water.
- While the pasta cooks, chop the cherry tomatoes, cucumber, bell pepper, and red onion.
- Rinse and chop the parsley coarsely.
Cooking
- Once the spaghetti has cooled, place it in a large mixing bowl.
- Add the chopped vegetables and parsley to the bowl.
- Pour the Italian dressing over the salad, tossing everything together until well combined.
Serving
- Allow the salad to chill in the fridge for at least 30 minutes to let the flavors meld.
- Taste and adjust the seasoning with salt or additional dressing if necessary.
- Serve cold, garnished with extra parsley if desired.
Notes
For the best flavor, prepare the salad a day ahead. Store leftovers in an airtight container for up to 5 days.