Vibrant, healthy, and filling with the perfect amount of tang, this spaghetti salad is a family favorite that tends to span generations. Your next family tradition starts here.
1½ cups (350ml) Italian dressing(store-bought or homemade, recipe follows)
salt and pepper to taste
Italian Salad Dressing
¾cup (175ml) extra virgin olive oil
¼cup (60ml) white wine vinegar
3tablespoons (18g) grated Parmesan cheese
1½tablespoons (13-14g) bell pepper,finely minced
1tablespoon (1-2g) dried parsley
1teaspoon (2g) onions,minced
¾teaspoon (1g) dried basil
¾teaspoon (1g) dried oregano
½teaspoon (1g) garlic powder
1teaspoon (5g) salt
1½ teaspoon (6g) sugar(optional)
½teaspoon (1-2g) black pepper
Instructions
The Salad
Cook the spaghetti according to package directions. Drain and rinse with cold water to stop the cooking process.
In a large bowl, combine the cooked spaghetti, cucumbers, red bell peppers, green bell peppers, cherry tomatoes, red onion, black olives, parsley, Parmesan cheese, and Italian dressing. Toss gently to coat evenly without breaking the noodles.
Add salt and pepper to taste.
Refrigerate the salad for at least 30 minutes to allow the flavors to meld. Serve chilled.
Italian Salad Dressing
In a medium bowl, whisk together the olive oil, vinegar, Parmesan cheese, minced red bell pepper, dried parsley, minced onion, dried basil, dried oregano, garlic powder, salt, sugar, and black pepper.
Notes
For the best flavor, use fresh, ripe vegetables.
Cook the spaghetti al dente (slightly firm to the bite) to avoid mushy noodles.
Please remember that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.