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 minutesmins
Total Time20 minutesmins
Recipe Author Lynn April
Servings: 16servings
Ingredients
16ounces(454g) spaghetti
1cupquartered cherry tomatoesabout 16 tomatoes; a little over half of a pint
1bell pepperchopped
1cucumbersliced and halved
1smallred onionthinly sliced or chopped (your preference)
⅓cup(90g) grated Parmesan cheese
2cups (16 ounces)homemade Italian salad dressingstore 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.