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An overhead shot of a large serving bowl of cold spaghetti salad.
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Spaghetti Salad Recipe

Filled with fresh, crunchy vegetables and dressed in perfectly seasoned Italian dressing, this spaghetti salad recipe is a great replacement for a non-traditional pasta salad recipe.
Prep Time20 minutes
Total Time20 minutes
Recipe Author Lynn April
Servings: 16 servings

Ingredients

  • 16 ounces (454g) spaghetti
  • 1 cup quartered cherry tomatoes about 16 tomatoes; a little over half of a pint
  • 1 bell pepper chopped
  • 1 cucumber sliced and halved
  • 1 small red onion thinly sliced or chopped (your preference)
  • ⅓ cup (90g) grated Parmesan cheese
  • 2 cups (16 ounces) homemade Italian salad dressing store bought is fine

Instructions

  • Cook the spaghetti according to the directions on the package. Drain noodles and rinse with cold water. Place pasta in an extra large mixing bowl and set aside.
  • Add the quartered cherry tomatoes, chopped bell pepper, sliced and quartered cucumber, prepared red onion, Parmesan cheese, and Italian dressing to the bowl. Stir to mix ingredients well.
  • Spaghetti salad is best served chilled, but can also be served immediately. Flavors intensify after a day. Store leftovers covered in the refrigerator up to 4 days. Liquid may settle to the bottom as spaghetti salad sits, so stir well before serving from the refrigerator.

Notes

  1. Substitutions: feel free to change up any ingredients you don't like.
  2. Make it dairy free/vegan: if you want to keep this dairy free/vegan, you can use nutritional yeast in place of the Parmesan cheese or leave it out completely. Be sure to use a dairy free/vegan Italian dressing. 
  3. Add meat or cheese: if you want to add a meat, I highly recommend mini pepperoni. If you want to add cheese, omit the grated Parmesan, and add cubed or shredded cheese of your choice. 
Did you make this recipe?Mention @freshaprilflours on Instagram or tag #freshaprilflours!

Nutrition Disclosure

All nutritional values are approximate and provided to the reader as a courtesy. Changing ingredients and/or quantities will alter the estimated nutritional calculations.

Serving: 1serving | Calories: 193kcal | Carbohydrates: 37g | Protein: 5g | Fat: 1g | Saturated Fat: 0.4g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.2g | Cholesterol: 2mg | Sodium: 3138mg | Potassium: 139mg | Fiber: 1g | Sugar: 2g | Vitamin A: 310IU | Vitamin C: 13mg | Calcium: 30mg | Iron: 1mg
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