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Spaghetti Salad

Spaghetti Salad

This Spaghetti Salad is a versatile and crowd-pleasing dish that’s perfect for a quick weeknight dinner or a potluck contribution. It’s a treasure trove of fresh flavors and satisfying textures, making it the ideal solution for when you need a delicious meal that’s both easy to prepare and wonderfully adaptable.
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Prep Time 20 minutes
Cook Time 0 minutes
Chill Time 30 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Main Course, Salad, Side Dish
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound spaghetti cooked according to package directions and drained
  • 1 cup cherry tomatoes halved
  • 1 cup cucumber diced
  • 1/2 cup red onion finely chopped
  • 1/2 cup green bell pepper diced
  • 1/2 cup black olives sliced
  • 1/4 cup fresh parsley chopped
  • 1/4 cup grated Parmesan cheese optional, for serving
Dressing
  • 1/2 cup mayonnaise
  • 1/4 cup Italian salad dressing
  • 2 tablespoons red wine vinegar
  • 1 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Equipment

  • Large mixing bowl
  • Small Bowl

Method
 

  1. In a large mixing bowl, combine the cooked and drained spaghetti. Ensure the spaghetti is fully cooled before proceeding to prevent it from clumping together. For best results, you can even rinse the cooked spaghetti with cold water after draining to stop the cooking process and further prevent sticking.
    1 pound spaghetti
  2. To the bowl with the spaghetti, add the halved cherry tomatoes, diced cucumber, finely chopped red onion, diced green bell pepper, and sliced black olives. Gently toss these ingredients together with the spaghetti to distribute them evenly.
    1 pound spaghetti, 1 cup cherry tomatoes, 1 cup cucumber, 1/2 cup red onion, 1/2 cup green bell pepper, 1/2 cup black olives
  3. Sprinkle the chopped fresh parsley over the spaghetti and vegetable mixture. This will add a burst of freshness and vibrant color to the salad.
    1/4 cup fresh parsley
  4. In a separate small bowl, whisk together the mayonnaise, Italian salad dressing, red wine vinegar, garlic powder, salt, and black pepper until well combined and smooth. Taste the dressing and adjust seasonings as needed to suit your preference.
    1/2 cup mayonnaise, 1/4 cup Italian salad dressing, 2 tablespoons red wine vinegar, 1 teaspoon garlic powder, 1/2 teaspoon salt, 1/4 teaspoon black pepper
  5. Pour the prepared dressing over the spaghetti salad. Gently toss everything together until all the ingredients are thoroughly coated with the dressing. Cover the bowl with plastic wrap or a lid and refrigerate for at least 30 minutes to allow the flavors to meld. This chilling step is crucial for the salad to reach its peak deliciousness.
    1/2 cup mayonnaise, 1/4 cup Italian salad dressing, 2 tablespoons red wine vinegar, 1 teaspoon garlic powder, 1/2 teaspoon salt, 1/4 teaspoon black pepper, 1 pound spaghetti, 1 cup cherry tomatoes, 1 cup cucumber, 1/2 cup red onion, 1/2 cup green bell pepper, 1/2 cup black olives, 1/4 cup fresh parsley
  6. Before serving, give the Spaghetti Salad another gentle toss. Garnish with grated Parmesan cheese, if desired. Serve chilled as a side dish or a light main course.
    1/4 cup grated Parmesan cheese

Notes

This Spaghetti Salad is best stored in an airtight container in the refrigerator. It will stay fresh for up to 3 to 4 days. If the salad seems dry after refrigeration, add a bit more Italian dressing or mayonnaise and toss well before serving. It is best served cold and does not typically require reheating. If preferred at room temperature, let it sit out for 20-30 minutes before serving. Freezing is not recommended due to potential texture changes in vegetables and spaghetti.