Description
A quick and refreshing spaghetti salad tossed with crisp vegetables and zesty Italian dressing, perfect for a light lunch or easy side dish. Ready in just 20 minutes, this cold pasta salad combines cherry tomatoes, cucumbers, bell peppers, red onion, and optional olives with tender spaghetti and a flavorful Italian dressing, topped with Parmesan cheese for extra richness.
Ingredients
Pasta
- 12 ounces spaghetti
Vegetables & Mix-ins
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1 green bell pepper, diced
- 1 red bell pepper, diced
- 1 small red onion, finely chopped
- 1/2 cup black olives, sliced (optional)
Dressing & Toppings
- 1 cup Italian dressing
- 1/4 cup grated Parmesan cheese (optional)
- Salt and freshly ground black pepper, to taste
Instructions
- Boil Pasta: Begin by bringing a large pot of salted water to a boil to season the pasta as it cooks and enhance its flavor.
- Cook Spaghetti: Add the spaghetti to the boiling water and cook according to the package instructions until al dente, typically around 8 to 10 minutes, ensuring it is tender but still firm to the bite.
- Drain and Cool Pasta: Once the spaghetti is cooked, drain it thoroughly and then rinse under cold water to stop the cooking process and cool the pasta for the salad.
- Prep Vegetables: While the pasta cooks, halve the cherry tomatoes, dice the cucumber, green bell pepper, and red bell pepper, and finely chop the red onion to prepare fresh, crunchy vegetables for the salad.
- Combine Ingredients: In a large mixing bowl, combine the cooled spaghetti with the prepared vegetables. If using black olives, add them now for an additional savory element.
- Toss With Dressing: Pour the Italian dressing over the pasta and vegetable mixture. Using tongs or a large spoon, toss everything thoroughly to ensure the dressing evenly coats all ingredients and flavors meld together.
- Add Cheese and Season: If desired, sprinkle grated Parmesan cheese over the top for an extra boost of flavor, then season with salt and freshly ground black pepper to taste, mixing gently before serving.
Notes
- You can customize this salad by adding your favorite vegetables or proteins such as grilled chicken or chickpeas.
- For a tangier flavor, let the salad chill in the refrigerator for 30 minutes before serving to allow the dressing to penetrate the pasta and vegetables.
- If you prefer a lower calorie option, reduce the amount of dressing or use a light Italian dressing.
- The salad can be stored covered in the refrigerator for up to 2 days, but it’s best enjoyed fresh.
- To make it gluten-free, substitute the spaghetti with gluten-free pasta.
