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Italian Spaghetti Salad

A refreshing, tangy Italian Spaghetti Salad loaded with fresh veggies, perfect for potlucks and easy to make ahead of time.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 55 minutes
Servings: 5 servings
Course: Salad, Side Dish
Cuisine: Italian
Calories: 200
Ingredients Method Notes

Ingredients
  

Pasta
  • 8 oz spaghetti Cook until al dente.
Vegetables
  • 1 cup cherry tomatoes, halved
  • 1/2 cup black olives, sliced Use your preferred variety.
  • 1/2 medium red onion, thinly sliced
  • 1/2 cup bell peppers, diced Any color works.
  • 1/4 cup fresh basil, chopped Use fresh for best flavor.
Dressing and Seasoning
  • 1/4 cup Italian dressing Quality matters.
  • 1/4 cup grated Parmesan cheese
  • Salt and pepper to taste Start with about 1/4 teaspoon each.

Method
 

Preparation
  1. Bring a large pot of salted water to boil and cook spaghetti according to package directions for 8-10 minutes until al dente.
  2. Drain the spaghetti and rinse it under cold running water to stop the cooking process.
  3. Prepare all vegetables: halve cherry tomatoes, slice black olives, slice red onion thinly, dice bell peppers, and chop fresh basil.
Mixing
  1. In a large bowl, combine the drained spaghetti with the Italian dressing while it's still slightly warm, tossing to coat.
  2. Add the prepped vegetables and gently fold them into the pasta mixture.
  3. Sprinkle Parmesan cheese over the top and fold in carefully.
Finalizing
  1. Season with salt and pepper to taste, adjusting as necessary.
  2. Cover and refrigerate for at least 30 minutes, preferably longer.
  3. Before serving, give it a final toss and check seasoning, adding more dressing if needed.

Notes

Chilling enhances flavor as the pasta absorbs dressing. This salad can be made a day in advance. Do not freeze leftovers.