Ingredients
Pasta
- 8 ounces spaghetti Cook until al dente
Vegetables
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1 cup bell peppers, diced Any color
- 1/2 cup red onion, diced
- 1/2 cup sliced black olives
Dressing
- 1 cup Italian dressing
Seasoning and Garnish
- Salt and pepper to taste
- Fresh parsley for garnish (optional)
Method
Preparation
- Cook the spaghetti according to the package instructions until al dente. Drain and rinse with cold water to cool it down.
- In a large bowl, combine the cooked spaghetti, cherry tomatoes, cucumber, bell peppers, red onion, and black olives.
- Pour the Italian dressing over the pasta and vegetables. Toss everything together until well mixed.
- Season with salt and pepper to taste.
- For best flavor, let the salad sit in the refrigerator for at least 30 minutes before serving.
- Garnish with fresh parsley if desired.
Nutrition
Serving: 1gCalories: 210kcalCarbohydrates: 28gProtein: 5gFat: 9gSaturated Fat: 1gSodium: 300mgFiber: 2gSugar: 3g
Notes
To store leftovers, place them in an airtight container in the refrigerator. Consume within three days. Avoid sogginess by eating earlier if it looks too wet. For variations, add mozzarella balls or grilled chicken for added flavor and protein.
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