Spaghetti Salad with Vegetables & Italian Dressing
Ingredients
1 lb thin spaghetti, broken into 1-inch pieces
1 pint cherry tomatoes, halved
1 medium cucumber, diced
1 red bell pepper, diced
1 yellow bell pepper, diced
½ medium red onion, thinly sliced
Two 4-oz cans sliced black olives, drained
½ cup fresh parsley, chopped
16 oz Italian salad dressing
Optional: zucchini, grated Parmesan, mini pepperoni or salami
Instructions
Cook spaghetti until al dente. Rinse under cold water and drain well.
In a large bowl, combine spaghetti, tomatoes, cucumber, bell peppers, onion, olives, and parsley.
Pour in Italian dressing and toss until evenly coated.
Chill before serving for best flavor.
Why You’ll Love This Recipe
- Tomatoes, bell pepper, cucumber, onion, and cheddar cheese make this recipe come together.
- Home cooks love mixing cheese and seasoning with veggies first to add robust flavor.
- Allrecipes member CJasey says, “This turned out delicious. I added some steamed shrimp.”
Ingredients
- 1 pound spaghetti
- 1 (16 ounce) bottle Italian-style salad dressing
- 1 tablespoon Italian seasoning
- 8 ounces shredded Cheddar cheese
- 2 ripe tomatoes, chopped
- 1 green bell pepper, chopped
- ½ onion, chopped
- 1 cucumber, peeled and chopped
Directions
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Gather all ingredients.
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Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Rinse in cool water, drain.
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Place chopped tomatoes, green bell pepper, onion, and cucumber in a large bowl; add Cheddar cheese and salad seasoning.
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Add cooled pasta to large bowl with vegetables and pour salad dressing over top. Toss well to coat. For best flavor, chill for several hours before serving.
Nutrition Facts (per serving)
| 502 | Calories |
| 26g | Fat |
| 52g | Carbs |
| 15g | Protein |
