Italian Spaghetti Salad
Description
This Italian Spaghetti Salad is a refreshing pasta dish loaded with crisp vegetables, olives, cheese, and tossed in a zesty Italian dressing. It’s perfect for picnics, BBQs, or a light meal—cool, flavorful, and super easy to make!
Ingredients
Pasta:
- 12 oz spaghetti
- Salt (for boiling water)
Salad Mix:
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1 bell pepper (red or green), diced
- ½ red onion, thinly sliced
- ½ cup black olives, sliced
- ½ cup mozzarella cheese (cubes or pearls)
- ¼ cup fresh parsley or basil, chopped
Dressing:
- ½ cup Italian dressing (store-bought or homemade)
- 2 tbsp olive oil
- 1 tbsp red wine vinegar (optional)
- 1 tsp dried oregano
- Salt & black pepper to taste
Instructions
1. Cook spaghetti
- Bring a large pot of salted water to boil
- Cook spaghetti according to package instructions
- Drain and rinse under cold water (to cool)
2. Prepare vegetables
- Chop tomatoes, cucumber, bell pepper, onion, and olives
3. Combine
- In a large bowl, add cooled spaghetti and all vegetables
- Add mozzarella and fresh herbs
4. Add dressing
- Pour Italian dressing, olive oil, vinegar, and seasoning
- Toss well until everything is coated
5. Chill
- Refrigerate for 30–60 minutes for best flavor
6. Serve
- Toss again before serving
- Serve cold 😍
Servings
- Serves: 4–6 people
Tips
- Break spaghetti in half for easier eating
- Add grilled chicken or salami for protein 🍗
- Use colorful veggies for better presentation 🌈
- Don’t skip chilling—it enhances flavor
Notes
- Great for meal prep
- Keeps well in fridge for 2–3 days
- Perfect party dish
Nutritional Info (Approx per serving)
- Calories: 280–350 kcal
- Carbs: 35–45g
- Fat: 10–15g
- Protein: 8–12g
Benefits
- Light and refreshing
- Contains fresh veggies → vitamins & fiber
- Balanced carbs and healthy fats
Q & A
Q: Can I make it gluten-free?
👉 Yes, use gluten-free pasta
Q: Can I make it vegan?
👉 Skip cheese or use vegan cheese
Q: Can I use other pasta?
👉 Yes, penne or rotini works great