Description
A vibrant, cold pasta salad bursting with fresh vegetables and zesty Italian dressing, perfect for summer gatherings. The combination of crisp cucumbers, bell peppers, and cherry tomatoes with al dente spaghetti makes this a crowd-pleasing, easy-to-make meal.
Ingredients
12 oz spaghetti
1 cucumber (diced)
1 green bell pepper (diced)
1 red bell pepper (diced)
1 red onion (finely chopped)
1 cup cherry tomatoes (halved)
1 can black olives (sliced & drained)
1/2 cup grated Parmesan cheese
1 bottle Italian dressing
1 tbsp Italian seasoning
Salt & black pepper (to taste)
Instructions
Boil spaghetti in salted water until al dente. Drain and rinse with cold water to cool.
While pasta cools, dice cucumber, green bell pepper, red bell pepper, and red onion. Halve cherry tomatoes and slice black olives.
Add cooled pasta to a large bowl. Toss with diced vegetables, cherry tomatoes, and sliced olives.
Pour Italian dressing over the salad. Sprinkle Italian seasoning, salt, and black pepper.
Mix until evenly coated and chilled before serving.
Notes
Use a glass or ceramic container for storing leftovers in the refrigerator.
Customize with additional veggies like zucchini or carrots.
Toss with grape tomatoes for extra juiciness.
- Prep Time: 10 minutes
- Cook Time: 8 minutes
- Category: Salad
- Method: Cold Preparation
- Cuisine: American