Spaghetti Salad

A white plate filled with spaghetti pasta salad, topped with black olives, cherry tomatoes, chopped green bell peppers, and shredded cheese. The colorful salad is presented on a textured white cloth.

Cold spaghetti tossed with Italian dressing, vegetables, black olives, fresh herbs, and Parmesan. A refreshing and hearty pasta salad that’s easy to make ahead and serve chilled.

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Course: Main Course, Side Dish

Cuisine: Italian

Keyword: broccoli pasta salad, no mayo pasta salad, spaghetti salad

Prep Time: 10

Cook Time: 10

Refrigeration Time: 1

Total Time: 1 20

Servings:

Calories: 432kcal

Author: Holly Gray

Ingredients

16 ounces spaghetti by package weight
16 ounces Italian salad dressing
1 cup grape tomatoes halved or quartered
1 cup green bell pepper seeded and chopped
1 cup black olives drained and sliced
1/2 cup red onion chopped
1 tablespoon fresh basil finely chopped
1 tablespoon fresh oregano finely chopped
1 tablespoon fresh thyme leaves finely chopped
1 cup Parmesan cheese grated

Instructions

Bring a large pot of salted water to a boil. Cook the spaghetti according to package directions until al dente. Drain and rinse the noodles with cold water until they are completely cool.
Transfer the cooled spaghetti to a large bowl. Add the Italian dressing and toss to coat evenly.
Add the tomatoes, green pepper, olives, red onion, basil, oregano, and thyme. Toss again until everything is well mixed.
Sprinkle in the grated Parmesan and give it a final toss to distribute the cheese throughout.
Cover and refrigerate for at least 1 hour, or up to overnight, before serving. Serve cold.

Nutrition

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