Spaghetti Salad
This Spaghetti Salad is the perfect, easy, and crowd-pleasing side to bring to any potluck, cookout, or BBQ!
Servings: 10
Calories: 339kcal
Ingredients
- 1 (16-ounce) package thin spaghetti noodles
- 2 cups store-bought Italian dressing
- 1 teaspoon Kosher salt
- 1 teaspoon paprika
- ½ teaspoon garlic powder
- ½ teaspoon celery seeds
- 1 red bell pepper, seeded and diced
- 1 green bell pepper, seeded and diced
- 1 English cucumber, diced
- 1 small red onion, diced
- 1 ½ cups cherry tomatoes, seeds removed and diced
- ¼ cup chopped fresh Italian parsley
- 2 (2-ounce) cans sliced black olives (drained)
- ½ cup grated Parmesan cheese
Instructions
- Bring a large pot of water that has been generously salted to a roaring boil. Break the spaghetti noodles into thirds and carefully drop them into the water. Boil for about 5 minutes or until cooked to al dente. Strain the pasta and transfer it to a large bowl.
- In a small bowl, combine Italian dressing, salt, paprika, garlic powder, and celery seeds. Pour the dressing over the noodles and stir to combine. Transfer to the refrigerator to chill while you chop vegetables.
- Add the vegetables, parsley, olives, and Parmesan to the dressed noodles and toss to combine. Cover with plastic wrap and continue to chill for about 2-3 hours more. Once chilled, serve right away or within 24 hours.
Nutrition
Calories: 339kcal | Carbohydrates: 45g | Protein: 9g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 4g | Trans Fat: 0.03g | Cholesterol: 4mg | Sodium: 972mg | Potassium: 326mg | Fiber: 3g | Sugar: 9g | Vitamin A: 887IU | Vitamin C: 34mg | Calcium: 82mg | Iron: 1mg