Description
Summer Spaghetti Salad is a simple twist on the classic pasta salad. Made with just a few simple ingredients, this will become your new go-to summer side dish!
Ingredients
- 1 pound Spaghetti noodles
- 2 Medium sized cucumbers, seeded and diced
- 1 pint Cherry tomatoes, quartered
- 12 ounce Can black olives, drained and sliced in half
- 1/4 cup Finely chopped red onion
- 1 1/2 cups Zesty Italian dressing, more or less to taste
- 1/4 cup Freshly grated Parmesan cheese
- 2 tablespoons Fresh minced parsley
- Salt and pepper to taste
Instructions
1. Cook spaghetti to al dente according to package directions. Drain, rinse under cold water and set aside.
2. Add cucumbers, tomatoes, olives, parsley and onions to a bowl. Season with salt and pepper, then toss with spaghetti.
3. Pour 1 cup of Italian dressing over the pasta and vegetables. Toss to combine, taste, and add more dressing as desired.
4. Refrigerate, covered for at least four hours.
5. Serve cold, topped with freshly grated Parmesan cheese and minced parsley.
Notes
Make ahead up to 24 hours.
Store, covered, in the fridge for up to 3 days for optimal freshness. If it seems dry, add a little more dressing or drizzle on some olive oil.
Feel free to swap out veggies for ones you’d prefer.
Add some protein to your salad with salami or chicken.