Ingredients
- 1 lb (450 g) spaghetti
- 1½ cups cherry tomatoes, halved
- 1 cucumber, diced
- 1 green bell pepper, diced
- ½ red onion, finely chopped
- ½ cup black olives, sliced
- ½ cup broccoli florets, chopped
- ½ cup Italian dressing
- 2 tbsp olive oil
- 1 tbsp red wine vinegar
- 1 tsp Italian seasoning
- ½ tsp garlic powder
- Salt and black pepper, to taste
- ¼ cup grated Parmesan cheese, optional
- Fresh parsley or basil, optional
Instructions
- Cook the spaghetti in salted boiling water according to the package directions until al dente.
- Drain and rinse briefly with cold water to cool the pasta. Drain well.
- Place the spaghetti in a large bowl and add the tomatoes, cucumber, bell pepper, red onion, olives, and broccoli.
- In a small bowl, whisk together the Italian dressing, olive oil, vinegar, Italian seasoning, and garlic powder.
- Pour the dressing over the pasta and vegetables.
- Toss gently until everything is evenly coated.
- Season with salt and black pepper. Add Parmesan if desired.
- Refrigerate for at least 30 minutes before serving so the flavors can blend.
Method
For the best texture, don’t overcook the spaghetti and allow the salad to chill before serving. Give it another gentle toss just before serving.
Serving
Serve chilled as a side dish, picnic salad, party dish, or light lunch. It can be prepared a few hours ahead and kept refrigerated.
Conclusion
This colorful Spaghetti Salad combines tender pasta, crisp vegetables, juicy tomatoes, and black olives with a tangy Italian-style dressing for an easy and refreshing dish.