Summer Spaghetti Salad
Summer Spaghetti Salad is a simple twist on the classic pasta salad. Made with just a few simple ingredients, this will become your new go to summer side dish!
Servings: 8 servings
Ingredients
- 1 pound spaghetti noodles
- 2 medium sized cucumbers seeded and diced
- 1 pint cherry tomatoes quarted
- 12 ounce can black olives drained and sliced in half
- 1/4 cup finely chopped red onion
- 1 1/2 cups Zesty Italian dressing more or less, to taste
- 1/4 cup freshly grated Parmesan cheese
- 2 tablespoons fresh minced parsley
- salt and pepper to taste
Instructions
- Cook spaghetti to al dente according to package directions. Drain, rinse under cold water and set aside. *Note, normally we say don't rinse, but for pasta salad it's necessary to stop the cooking process and cool the pasta.
- Add cucumbers, tomatoes, olives, parsley and onions to a bowl. Season with salt and pepper, then toss with spaghetti.
- Pour 1 cup of Italian dressing over the pasta and vegetables. Toss to combine, taste, and add more dressing as desired.
- Refrigerate, covered for at least four hours. Serve cold, topped with freshly grated Parmesan cheese and minced parsley.
Notes
- Make ahead up to 24 hours.
- Store, covered, in the fridge for up to 3 days for optimal freshness. If it seems dry, add a little more dressing or drizzle on some olive oil.
- Feel free to swap out veggies for ones you'd prefer.
- Add some protein to your salad with salami or chicken.
Nutrition
Calories: 413kcal | Carbohydrates: 54g | Protein: 10g | Fat: 18g | Saturated Fat: 3g | Cholesterol: 3mg | Sodium: 1159mg | Potassium: 425mg | Fiber: 4g | Sugar: 9g | Vitamin A: 637IU | Vitamin C: 18mg | Calcium: 93mg | Iron: 2mg
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