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Spaghetti Salad
Course
Salad
Keyword
Salad
Prep Time
15
minutes
minutes
Cook Time
10
minutes
minutes
Servings
8
Calories
382
kcal
Ingredients
For the salad
1
pound
spaghetti
broken in half
2
cups
diced tomatoes
1 to 2
cups
sliced zucchini
1 to 2
cups
diced cucumber
1
cup
red bell pepper
diced
1/2
cup
finely diced red onion
diced
1
can
(2-1/4 ounces) sliced ripe black olives
drained
1/2 to 1
cup
sliced or diced pepperoni or salami
optional
Dressing:
3/4
cup
olive oil
1/2
cup
red wine vinegar
2
tablespoons
dried Italian seasoning
2
teaspoons
sugar
1/4
cup
grated Parmesan cheese
1/4
teaspoon
garlic powder
1/4
teaspoon
salt
1/4
teaspoon
pepper
Instructions
Cook the pasta according to package directions.
Drain and rinse in cold water to cool.
Add drained pasta, cherry tomatoes, zucchini, cucumber, red bell pepper, red onions, olives, and pepperoni or salami in a large bowl.
Shake together in a jar olive oil, red wine vinegar, Italian seasoning, parmesan cheese garlic powder, salt and pepper.
Drizzle and toss over the salad.
Cover and refrigerate for 3 hours or overnight.
Video
https://www.twincitieslive.com/food/33458/summer-pasta-salads/
Nutrition
Calories:
382
kcal
|
Carbohydrates:
52
g
|
Protein:
11
g
|
Fat:
15
g
|
Saturated Fat:
3
g
|
Polyunsaturated Fat:
2
g
|
Monounsaturated Fat:
9
g
|
Trans Fat:
1
g
|
Cholesterol:
10
mg
|
Sodium:
1211
mg
|
Potassium:
431
mg
|
Fiber:
6
g
|
Sugar:
6
g
|
Vitamin A:
986
IU
|
Vitamin C:
34
mg
|
Calcium:
121
mg
|
Iron:
2
mg