Description
A vibrant and refreshing spaghetti salad packed with crisp vegetables and tossed in a zesty Italian dressing—perfect for gatherings and make-ahead meals.
Ingredients
- 1 small red onion, finely minced
- 1 can (2.25 oz) black olives, sliced and drained
- 1 medium green bell pepper, chopped
- 1 medium red bell pepper, diced
- 1 cucumber, chopped into small cubes
- 1 1/2 cups cherry or grape tomatoes, halved
- 1 pound thin spaghetti noodles, broken into thirds
- 1/2 cup finely grated Parmesan cheese
- 16 oz bottle zesty Italian-style salad dressing
- 1 teaspoon paprika
- 1 tablespoon sesame seeds
- 1/2 teaspoon garlic powder
- 1/2 teaspoon celery seed
- Sea salt and black pepper, to taste
Instructions
1. Bring a large pot of salted water to a boil and cook the spaghetti pieces for 8 to 10 minutes until al dente.
2. Drain the pasta and rinse under cold water to stop cooking, then set aside to cool completely.
3. Prepare the vegetables by chopping the onion, cucumber, bell peppers, and halving the tomatoes. Drain the olives.
4. In a large bowl, combine the cooled pasta, chopped vegetables, and olives, tossing gently.
5. In a separate bowl, whisk together the Italian dressing, Parmesan cheese, sesame seeds, paprika, garlic powder, celery seed, salt, and pepper.
6. Pour the dressing over the pasta mixture and toss thoroughly to coat.
7. Cover and refrigerate for at least 2 hours, or overnight for best flavor.
8. Before serving, toss again and adjust seasoning if needed.
Notes
Chilling the salad allows the flavors to fully develop, so do not skip this step.
For best texture, ensure the pasta is completely cooled and well-drained before mixing.
You can prepare this salad a day in advance for convenience.
Adjust seasoning before serving, as pasta may absorb dressing over time.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 6 g
- Sodium: 780 mg
- Fat: 14 g
- Saturated Fat: 3 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 4 g
- Protein: 8 g
- Cholesterol: 10 mg