Spaghetti Salad with Veggies (Print)
A fresh spaghetti salad with veggies, cheeses, and Italian dressing. Great for summer gatherings.
# Ingredients:
→ Salad Base
01 -
1 pound spaghetti noodles, halved
02 -
1 green bell pepper, diced
03 -
1 red bell pepper, diced
04 -
½ red onion, finely chopped
05 -
1 English cucumber, sliced
06 -
1 cup cherry tomatoes, halved
07 -
2.25 ounce can sliced black olives, drained
08 -
½ cup cheddar cheese, cubed
09 -
¼ cup grated Parmesan cheese
10 -
Salt and pepper to taste
→ Dressing
11 -
1 ½ cups extra virgin olive oil
12 -
3 tablespoons red wine vinegar
13 -
1 tablespoon dried oregano
14 -
1 ½ teaspoons dried basil
15 -
1 tablespoon freshly squeezed lemon juice
16 -
2 garlic cloves, minced
17 -
3 tablespoons Parmesan cheese
18 -
Salt and pepper to taste
# Directions:
01 -
Cook spaghetti according to package directions until al dente, then drain and rinse. Drizzle a small amount of olive oil over the pasta to prevent sticking and toss. Refrigerate until cool.
02 -
In a large bowl, combine tomatoes, cucumber, peppers, olives, onion, and cubed cheese.
03 -
In a separate bowl, combine all dressing ingredients. Stir well to combine.
04 -
Pour the dressing over the salad ingredients in the large bowl and toss to coat. Add Parmesan cheese and gently stir together. Cover and refrigerate for at least 2 hours before serving.
# Notes:
01 -
Refrigerating the salad before serving allows the flavors to meld perfectly.