Description
A colorful and zesty pasta salad perfect for any gathering, bursting with fresh vegetables and a delightful Italian dressing.
Ingredients
Scale
- 12 ounces spaghetti
- 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 cup Italian dressing
- 1/2 cup black olives, sliced (optional)
- 1/4 cup grated Parmesan cheese (optional)
- Salt and freshly ground black pepper, to taste
Instructions
- Bring a large pot of salted water to a boil.
- Add the spaghetti and cook according to the package instructions until al dente, usually about 8-10 minutes.
- Drain the spaghetti and rinse under cold water to halt the cooking process.
- Halve the cherry tomatoes, dice cucumber, green and red bell peppers, and finely chop the red onion.
- In a large mixing bowl, combine the cooled spaghetti with the prepared vegetables. If using olives, add them now.
- Pour the Italian dressing over the mixture and toss to coat evenly.
- Optionally, sprinkle with grated Parmesan cheese.
- For vegan, omit Parmesan or use a substitute.
- To add protein, include chickpeas or diced tofu.
- Add fresh herbs before serving if desired.
- Store leftovers in an airtight container for up to three days, adjusting seasoning when serving again.
Notes
This salad is perfect for meal prep and can be made a day ahead. Rinse the pasta thoroughly under cold running water to prevent sticking.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Boiling
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 2g
- Sodium: 350mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 5mg