Classic pasta salad but better! This Spaghetti Salad is a must at any summer party. Chock full of fresh veggies, cheese and tossed in a zesty dressing, it does with just about anything.
Prep Time15 minutesmins
Cook Time10 minutesmins
Chilling Time:1 hourhr
Total Time1 hourhr25 minutesmins
Course: Side Dish
Cuisine: American
Keyword: pasta salad, Spaghetti Salad
Servings: 16
Calories: 207kcal
Author: Kellie
Cost: $10
Equipment
1 stockpot
1 mixing bowl
Ingredients
16ouncesSpaghetti
1English cucumbercut in half lengthwise and sliced
1green bell pepperdiced
1red bell pepperdiced
1orange bell pepperdiced
1small red oniondiced
1 1/2cupsgrape tomatoescut in half
1 3.8ouncecan sliced black olives
1container fresh mozzarella pearls
3/4cupgrated parmesan cheese
1tablespoongarlic powder
1tablespoonItalian Seasoning
1 1/2cupsItalian dressing
3tablespoonschopped parsley
2tablespoonsfresh chopped basil
Instructions
Cook the spaghetti according to the package directions in generously salted water until al dente. Drain and set aside.
In a lage bowl, add the pasta and top with the cucumber, bell peppers, onion, grape tomatoes, olives and cheese.
In a smaller bowl, whisk together the garlic powder, italian seasoning and italian dressing.
Pour the dressing mixture over the salad and toss to combine.
Sprinkle with the parsley and basil. Stir until well combined.
Cover and chill for 1 hour or up to 8 hours.
Toss again before serving and dress with fresh parsley, basil and more parmesan cheese, if desired.
Notes
Spaghetti Salad can be made up to 24 hours in advance. Save some dressing to toss with it right before serving since the pasta will soak up the dressing the longer it sits.