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Spaghetti Salad
This easy spaghetti salad is everyone's favorite summer pasta salad. Toss ingredients in a large bowl with Italian salad dressing for a vibrant side dish at any potluck!
Prep Time
10
minutes
mins
Cook Time
10
minutes
mins
Chill
1
hour
hr
Total Time
1
hour
hr
20
minutes
mins
Course:
Appetizer, Pasta, Salad, Side Dish
Cuisine:
American, Italian
Keyword:
easy spaghetti salad, spaghetti salad, spaghetti salad recipe
Servings:
10
servings
Calories:
304
kcal
Author:
Nikki Gladd
Ingredients
1
lb
dry spaghetti noodles
1
large cucumber
, sliced or diced
8
oz.
cherry tomatoes
, sliced in half
8
oz.
block mozzarella
, diced
½
red onion
, peeled and sliced thin
1
cup
Italian dressing
Instructions
Cook spaghetti to al dente, according to package directions. Drain and rinse in strainer with cold water. Transfer to a large mixing bowl.
Add remaining ingredients to the mixing bowl. Toss until evenly coated with the dressing.
Chill at least 2 hours before serving.
Notes
When cooking the spaghetti, I like to break the dry pasta in half when adding to the boiling water. The shorter spaghetti strands are easier to serve.
Use less spaghetti for a more veggie focused salad.
Store in an airtight container in the refrigerator for up to 4 days.
More mix-in ideas:
Mini pepperoni's or bite-size pieces of salami
Supreme salad seasoning
Parmesan cheese
Yellow and red bell peppers
Sliced black olives
Add more cucumbers or tomatoes, if desired.
Nutrition information is an estimate only.
Nutrition
Calories:
304
kcal
|
Carbohydrates:
40
g
|
Protein:
12
g
|
Fat:
11
g
|
Saturated Fat:
4
g
|
Polyunsaturated Fat:
3
g
|
Monounsaturated Fat:
3
g
|
Trans Fat:
1
g
|
Cholesterol:
18
mg
|
Sodium:
382
mg
|
Potassium:
240
mg
|
Fiber:
2
g
|
Sugar:
5
g
|
Vitamin A:
304
IU
|
Vitamin C:
7
mg
|
Calcium:
136
mg
|
Iron:
1
mg