Description
A refreshing and colorful pasta salad made with tender spaghetti, crisp vegetables, savory cheeses, and zesty Italian dressing. Perfect for picnics, potlucks, barbecues, and make-ahead meals.
Ingredients
1 pound spaghetti
1 green bell pepper, diced
1 red bell pepper, diced
1 small red onion, thinly sliced
1 English cucumber, sliced
1 cup grape tomatoes, halved
1 can sliced black olives, drained
1/2 cup cheddar cheese, cubed
1/4 cup grated Parmesan cheese
1 tablespoon salad seasoning
1 teaspoon garlic powder
16 ounces Italian dressing
Instructions
- Cook the spaghetti according to package directions until al dente.
- Drain the pasta and rinse with cool water to stop the cooking process and cool it completely.
- In a large bowl, combine the green bell pepper, red bell pepper, red onion, cucumber, grape tomatoes, black olives, cheddar cheese, and Parmesan cheese.
- Add the cooled spaghetti to the bowl.
- Sprinkle the salad seasoning and garlic powder over the mixture.
- Pour the Italian dressing over the salad and toss gently until evenly coated.
- Cover and refrigerate for at least 2 hours.
- Toss again before serving and enjoy chilled.
Notes
For extra protein, add diced pepperoni or salami.
Swap cheddar cheese for mozzarella pearls for a different flavor.
Add broccoli, shredded carrots, parsley, or basil for more freshness and texture.
Use whole wheat spaghetti for additional fiber.
Store in an airtight container in the refrigerator for up to 4 days.
Add a splash of extra Italian dressing before serving leftovers if needed.
Do not freeze, as the vegetables may lose their crisp texture.
- Prep Time: 25 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 125 kcal
- Sugar: 4 g
- Sodium: 620 mg
- Fat: 6 g
- Saturated Fat: 2 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 8 mg
