Description
A vibrant, refreshing salad featuring spaghetti, cherry tomatoes, cucumbers, and a zesty Italian dressing that celebrates the flavors of summer.
Ingredients
Scale
- 8 oz spaghetti noodles
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1 bell pepper, diced
- 1/2 red onion, finely chopped
- 1 cup black olives, sliced
- 1 cup mozzarella cheese, cubed
- 1/2 cup Italian dressing
- Salt and pepper to taste
Instructions
- Cook the spaghetti: Bring a large pot of salted water to a boil. Add the spaghetti noodles and cook according to the package instructions until al dente, about 8-10 minutes.
- Drain and cool: Once cooked, drain the pasta in a colander and rinse with cold water to stop the cooking process. Allow it to cool.
- Combine the ingredients: In a large bowl, add the cooled spaghetti, halved cherry tomatoes, diced cucumber, bell pepper, chopped red onion, sliced black olives, and cubed mozzarella cheese.
- Dress the salad: Drizzle the Italian dressing over the top. Toss everything gently to coat.
- Season: Taste and add salt and pepper as needed.
- Chill: Cover the bowl and refrigerate for at least 30 minutes before serving.
Notes
Make this salad a day in advance for flavors to develop. Keep leftovers in an airtight container for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 240
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 30mg