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.
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
- Substitutions: feel free to change up any ingredients you don't like.
- 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.
- 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.
