Summer Spaghetti Salad

Name: Summer Spaghetti Salad
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Ingredients: 1 pound spaghetti noodles; 2 medium sized cucumbers (seeded and diced); 1 pint cherry tomatoes (quarted); 12 ounce can black olives (drained and sliced in half); 1/4 cup finely chopped red onion; 1 1/2 cups Zesty Italian dressing (more or less, to taste); 1/4 cup freshly grated Parmesan cheese; 2 tablespoons fresh minced parsley; salt and pepper (to taste)

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Prep Time: 15 minutes

Cook Time: 10 minutes

Total: 25 minutes

Servings: 8

Author : Amanda

spaghetti salad

Ingredients

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1 pound spaghetti noodles2 medium sized cucumbers (seeded and diced)1 pint cherry tomatoes (quarted)12 ounce can black olives (drained and sliced in half)1/4 cup finely chopped red onion1 1/2 cups Zesty Italian dressing (more or less, to taste)1/4 cup freshly grated Parmesan cheese2 tablespoons fresh minced parsleysalt and pepper (to taste)

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Instructions

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Step 1

Cook spaghetti to al dente according to package directions. Drain, rinse under cold water and set aside. *Note, normally we say don't rinse, but for pasta salad it's necessary to stop the cooking process and cool the pasta.

Step 2

Add cucumbers, tomatoes, olives, parsley and onions to a bowl. Season with salt and pepper, then toss with spaghetti.

Step 3

Pour 1 cup of Italian dressing over the pasta and vegetables. Toss to combine, taste, and add more dressing as desired.

Step 4

Refrigerate, covered for at least four hours. Serve cold, topped with freshly grated Parmesan cheese and minced parsley.