Go Back
Colorful Italian Spaghetti Salad with fresh vegetables and dressing

Italian Spaghetti Salad

A quick and easy dish packed with bright cherry tomatoes, crisp cucumbers, and zesty Italian dressing, perfect for picnics or potlucks.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 6 servings
Course: Salad, Side Dish
Cuisine: Italian
Calories: 250
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 8 ounces spaghetti Cook until al dente.
  • 1 cup cherry tomatoes, halved
  • 1 cup cucumber, chopped
  • 1/2 cup bell pepper, diced
  • 1/2 cup black olives, sliced
  • 1/4 cup red onion, chopped
  • 1/2 cup Italian dressing Can substitute with homemade dressing.
  • 1/4 cup Parmesan cheese, grated Can substitute with vegan cheese.
  • to taste Salt and pepper

Method
 

Preparation
  1. Cook the spaghetti according to package instructions until al dente. Drain and rinse with cold water to cool.
  2. In a large bowl, combine the cooked spaghetti, cherry tomatoes, cucumber, bell pepper, black olives, and red onion.
  3. Pour the Italian dressing over the salad and toss it all together gently.
  4. Add the Parmesan cheese, along with salt and pepper, adjusting to taste.
  5. Give it one last toss until everything is beautifully mixed. Chill in the fridge for at least 30 minutes before serving.

Notes

This salad is great for make-ahead meals. Leftovers can be stored in the fridge for 3-5 days. Avoid freezing to prevent soggy noodles. For extra flavor, let the salad sit for longer before serving.