Spaghetti Salad
This Spaghetti Salad recipe is loaded with fresh veggies like peppers, tomatoes, and onion as well as cheddar cheese. Homemade Italian dressing adds the final touch. Perfect for summer potlucks and BBQs!
Prep Time10 minutes mins
Cook Time10 minutes mins
Total Time20 minutes mins
Course: Side Dish
Cuisine: American
Keyword: spaghetti salad
Servings: 8 people
Calories: 592kcal
- 1 pound spaghetti noodles broken in half
- 1 green bell pepper diced
- 1 red bell pepper diced
- ½ red onion finely chopped
- 1 English cucumber sliced
- 1 cup cherry tomatoes halved
- 2.25 ounce can sliced black olives drained
- ½ cup cheddar cheese cut into small cubes
- ¼ cup grated Parmesan cheese
- salt and pepper to taste
- 1 1/2 cups Italian dressing recipe below - or use store-bought
Homemade Italian Dressing
Cook spaghetti according to package directions (el dente); drain and rinse. To prevent sticking, drizzle a small amount of olive oil over pasta and toss. Refrigerate until cool.
In a large bowl; add tomatoes, cucumber, peppers, olives, onion, cubed cheese and olives.
Combine dressing ingredients; pour over salad and toss to coat. Add the Parmesan cheese; gently stir together. Cover and refrigerate for at least 2 hours before serving.
Calories: 592kcal | Carbohydrates: 37g | Protein: 12g | Fat: 23g | Saturated Fat: 6g | Monounsaturated Fat: 13g | Trans Fat: 0.03g | Cholesterol: 11mg | Sodium: 499mg | Potassium: 362mg | Fiber: 3g | Sugar: 9g | Vitamin A: 736IU | Vitamin C: 38mg | Calcium: 141mg | Iron: 2mg