Spaghetti Italian Pasta Salad
A refreshing and easy-to-make spaghetti pasta salad with Italian dressing, perfect for any occasion.
Equipment
- 1 Large pot for boiling spaghetti
- 1 strainer
- 1 Large mixing bowl
- 1 serving spoon
Ingredients
Salad Ingredients
- 12 ounces spaghetti
- 1 cup cherry tomatoes halved
- 1 cup cucumber diced
- 1/2 cup red onion thinly sliced
- 1/2 cup bell peppers chopped
- 1/2 cup black olives sliced
- 1/2 cup mozzarella cheese cubed
Dressing
- 1 cup Italian dressing
- Salt and pepper to taste
Instructions
Preparation
- Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package instructions until al dente. Drain and rinse under cold water to stop the cooking process.
- While the pasta cooks, prepare the vegetables. Halve the cherry tomatoes, dice the cucumber, thinly slice the red onion, chop the bell peppers, and slice the black olives. Cube the mozzarella cheese.
- In a large mixing bowl, combine the cooled spaghetti with the prepared vegetables and mozzarella cheese. Pour the Italian dressing over the salad and toss gently to combine.
- Season the salad with salt and pepper to taste. Toss again to ensure even distribution of the dressing and seasoning.
- Cover the bowl with plastic wrap or a lid and refrigerate for at least 30 minutes to allow the flavors to meld together.
Serving
- After chilling, give the salad a quick toss to redistribute the dressing. Transfer to a serving dish and garnish with additional fresh herbs or cheese if desired.
Storage
- Store any leftovers in an airtight container in the refrigerator for up to three days. Stir before serving leftovers to re-distribute the dressing.
Notes
Pro Tips: Use fresh ingredients for the best flavor. Rinse pasta with cold water to prevent sticking. Ingredient Substitutions: Use whole-wheat pasta for a healthier option. How to Serve: Serve cold as a side or main dish. Storage & Freshness: Best consumed within three days. Make-Ahead Tips: Can be prepared a day in advance for deeper flavor.