Cold Spaghetti Salad
A simple salad that's spaghetti base with olives, tomatoes, and a variety of veggies. Tossed with an easy homemade garlic parmesan dressing.
Servings: 8
Ingredients
- 1 pound whole wheat spaghetti pasta
- 1 red onion finely diced
- 1 pound vine tomatoes diced
- 1 English cucumber chopped
- 1 large yellow bell pepper finely diced
- 1 cup sliced green or black olives
- 1/4 cup chopped fresh parsley
Dressing:
- 1/2 cup grated Parmesan cheese
- 1/2 cup extra virgin olive oil
- 1 garlic clove peeled
- 1/4 cup white wine vinegar
- 1 tablespoon Dijon mustard
- 1 teaspoon salt
- 1/4 teaspoon ground pepper
Instructions
- Cook the spaghetti in salted water according to the timing from the box. Run under cold water, drain well, and set aside in a large bowl.
- While the pasta cooks, Add the dressing ingredients to a small blender and process until smooth. Toss the pasta with the dressing.
- Prepare all the vegetables for the salad and place them to the bowl with the pasta.
- Toss to combine and serve!
Video
Notes
- Use any pasta of your choice
- You may use red or orange bell peppers instead of yellow.
- Allow the pasta to cool before making the salad.
- Store leftovers in a container in the fridge for up to 5 days.
- You can add protein to this salad like grilled chicken or shrimp.
Nutrition
Calories: 401kcal | Carbohydrates: 51g | Protein: 12g | Fat: 19g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Cholesterol: 5mg | Sodium: 698mg | Potassium: 429mg | Fiber: 2g | Sugar: 3g | Vitamin A: 696IU | Vitamin C: 54mg | Calcium: 116mg | Iron: 3mg