Cold Spaghetti Salad
A refreshing and vibrant salad featuring cooked spaghetti, crunchy garden vegetables, and zesty Italian dressing, perfect for summer picnics or meal prep.
Ingredients
Main Ingredients
- 8 oz Spaghetti Cooked until al dente.
- 1.5 cups Cherry tomatoes Chopped into halves.
- 1 large Cucumber Chopped.
- 1 medium Bell pepper Chopped.
- 1 medium Red onion Chopped.
- 1/2 cup Black olives Sliced.
Dressings and Seasonings
- 1/2 cup Italian dressing
- to taste Salt and pepper For seasoning.
- 1/4 cup Fresh parsley (optional) Chopped for garnish.
Instructions
Preparation
- Cook the spaghetti according to package instructions in boiling salted water for about 8-10 minutes until al dente.
- Drain the spaghetti and rinse under cold water to cool.
- Chop the cherry tomatoes, cucumber, bell pepper, and red onion into bite-sized pieces.
- Slice the black olives and set aside.
Cooking/Assembling
- In a large mixing bowl, combine the cooled spaghetti with chopped vegetables and black olives.
- Drizzle Italian dressing over the top and toss gently to mix.
- Add salt and pepper to taste.
- Sprinkle with fresh parsley, if using.
Serving
- Chill the salad in the refrigerator for at least 30 minutes.
- Serve chilled, garnished with additional parsley if desired.
Notes
This salad is great for meal prep and can be stored in an airtight container in the fridge for up to 3 days. Serve as a main dish or a side, and it pairs well with grilled meats or fish.