Description
Bright, colorful, and bursting with fresh flavors, this Italian Spaghetti Salad is the perfect dish for summer gatherings or a light weeknight meal. Combining al dente spaghetti with crisp vegetables and a zesty dressing, this salad is not only quick to prepare but also customizable to suit your taste. In just under 30 minutes, you’ll have a crowd-pleasing dish that’s as delightful to eat as it is to look at.
Ingredients
Scale
- 8 oz spaghetti pasta
- 1 cup cherry tomatoes, halved
- 1 medium cucumber, diced
- 1/2 medium red onion, thinly sliced
- 1 cup bell peppers (mixed colors), chopped
- 3/4 cup Italian dressing (store-bought or homemade)
Instructions
- Cook the spaghetti in salted boiling water until al dente (about 8-10 minutes). Drain and rinse under cold water.
- While the pasta cooks, prepare the vegetables: halve cherry tomatoes, dice cucumber, chop bell peppers, and thinly slice red onion.
- In a large bowl, combine cooled spaghetti and all chopped vegetables. Toss gently.
- Pour the Italian dressing over the mixture and stir until everything is evenly coated.
- Cover and refrigerate for at least 30 minutes before serving to enhance flavors.
- Serve chilled or at room temperature. Optionally, sprinkle with grated Parmesan cheese before serving.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Cold
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 250
- Sugar: 3g
- Sodium: 400mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 0mg