Why You’ll Love This Recipe
It’s light, refreshing, easy to make ahead, and full of crunchy textures and bold flavors. Perfect for feeding a crowd or enjoying as a chilled lunch.
Kitchen Equipment You’ll Need
Large pot
Colander
Cutting board
Knife
Large mixing bowl
Measuring cups and spoons
Tongs or salad servers
Tips for Success
Cook the spaghetti just until al dente to keep it from getting mushy. Rinse it under cold water to stop cooking and keep the salad chilled. Let it marinate in the fridge for at least 2 hours for best flavor.
Ingredients
1 pound spaghetti, broken in half
1½ cups cherry tomatoes, halved
1 cucumber, diced
1 green bell pepper, chopped
1 red bell pepper, chopped
½ red onion, finely sliced
1 (2.25 oz) can sliced black olives, drained
1 bottle (16 oz) Italian dressing
1 teaspoon garlic powder
1 teaspoon paprika
Salt and pepper to taste
¼ cup grated Parmesan cheese (optional)
Fresh parsley, chopped (for garnish)
Directions
Cook the spaghetti according to package directions until al dente. Drain and rinse under cold water to stop the cooking process. Place cooled spaghetti in a large mixing bowl. Add tomatoes, cucumber, bell peppers, red onion, and olives. Pour Italian dressing over the pasta and vegetables. Sprinkle in garlic powder, paprika, salt, and pepper. Toss everything together until evenly coated. Cover and refrigerate for at least 2 hours before serving to let the flavors blend. Before serving, toss again and sprinkle with Parmesan and chopped parsley if desired.
Additional Tips or Variations
Add diced avocado or feta for a creamy twist. Use whole wheat or gluten-free spaghetti if preferred. For a protein boost, toss in grilled chicken or chickpeas. Try homemade Italian dressing for a fresh, personalized touch.