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Spaghetti Salad feature
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5 from 5 votes

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
Cook Time10 minutes
Total Time20 minutes
Course: Side Dish
Cuisine: American
Keyword: spaghetti salad
Servings: 8 people
Calories: 592kcal
Author: Jill

Ingredients

  • 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

Instructions

  • 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.

Video

Nutrition

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