This cold spaghetti pasta salad is a cookout classic with tender pasta, fresh veggies, and flavorful dressing. Perfect as a crowd-pleasing main dish or side.
Spaghetti Pasta Salad
20 mins prep
387 kcal
Yields: 8 servings
This cold spaghetti pasta salad is a cookout classic with tender pasta, fresh veggies, and flavorful dressing. Perfect as a crowd-pleasing main dish or side.
Ingredients
- 16 oz spaghetti
- 1 cup cherry tomatoes, halved
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- 1 English cucumber, chopped
- 1 small red onion, sliced
- 1/3 cup grated parmesan cheese
- 2 tbsp salad supreme seasoning
- 16 oz Italian dressing
Instructions
- In a large stockpot, cook spaghetti per package instructions. Drain pasta and rinse with cold water. Place pasta in an extra large mixing bowl.
- Add cherry tomatoes, red bell pepper, yellow bell pepper, English cucumber, red onion, parmesan cheese, salad supreme seasoning, and Italian dressing to bowl. Mix ingredients well.
- Serve spaghetti pasta salad immediately.
Nutrition
Serving: 1serving | Calories: 387kcal | Carbohydrates: 55g | Protein: 10g | Fat: 14g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 4mg | Sodium: 634mg | Potassium: 358mg | Fiber: 3g | Sugar: 10g | Vitamin A: 683IU | Vitamin C: 53mg | Calcium: 79mg | Iron: 1mg
Easy Italian Pasta Salad with Pepperoni
Classic Italian flavors make this super easy spaghetti salad with pepperoni, veggies, and Italian dressing a potluck favorite everyone will love.
Ingredients
Spaghetti Salad:
- 1 pound thin spaghetti
- 2 tablespoons kosher salt
- 2 cucumbers quartered and sliced
- 1 red bell pepper seeded and chopped
- 1/2 red onion thinly sliced
- 10 ounces cherry tomatoes halved
- 8 ounces mini pepperoni
- 1 4- ounce can sliced black olives drained
- 1/2 cup grated Parmesan cheese or pecorino romano
Italian Dressing:
- 1 cup extra virgin olive oil
- 1/2 cup red wine vinegar
- 2 tablespoons Italian seasoning
- 2 teaspoons sugar
- 1 garlic clove pressed or finely minced
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
Instructions
- Cook the spaghetti according to the package directions in boiling water seasoned with 2 tablespoons of kosher salt. Drain, rinse and cool.
- Add the spaghetti to a large bowl with the cucumbers, red bell pepper, red onion, cherry tomatoes, mini pepperoni, black olives and parmesan cheese.
- In a pint jar with a lid, add the olive oil, red wine vinegar, Italian seasoning, sugar, garlic clove, kosher salt and freshly ground black pepper. Shake well and pour over the spaghetti mixture and toss to coat.
- Add more parmesan cheese and salt and pepper to taste. Chill for 30 minutes up to overnight.
Nutrition
Serving: 1g | Calories: 461kcal | Carbohydrates: 50g | Protein: 18g | Fat: 21g | Saturated Fat: 6g | Cholesterol: 35mg | Sodium: 2917mg | Potassium: 463mg | Fiber: 4g | Sugar: 6g | Vitamin A: 838IU | Vitamin C: 30mg | Calcium: 133mg | Iron: 2mg
These two recipes of pasta salad using spaghetti are easy to make, delicious and very feasty. You can have them as your comfort food or even serve them at a party get together.
