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Garden Spaghetti Salad

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This Garden Spaghetti Salad is a colorful, veggie-packed side dish that’s full of fresh flavor. Tender spaghetti noodles are tossed with a mix of crisp vegetables and a zesty Italian dressing. It’s perfect for summer cookouts, picnics, or as a light lunch!

Ingredients

Scale

  • 12 oz spaghetti

  • 1 cup cherry tomatoes, halved

  • 1 cucumber, diced

  • 1 red bell pepper, chopped

  • 1 green bell pepper, chopped

  • 1/2 red onion, thinly sliced

  • 1 cup broccoli florets, blanched

  • 1/2 cup black olives, sliced

  • 1/2 cup shredded carrots

  • 1/2 cup Italian dressing (store-bought or homemade)

  • 1/4 cup grated Parmesan cheese (optional)

  • Salt and pepper to taste

Instructions

  1. Cook the spaghetti according to package directions. Drain and rinse under cold water to cool.

  2. In a large mixing bowl, combine the cooled spaghetti with all the chopped vegetables and olives.

  3. Pour the Italian dressing over the salad and toss well to coat everything evenly.

  4. Add salt and pepper to taste, and sprinkle with Parmesan cheese if using.

  5. Cover and refrigerate for at least 1 hour before serving to let the flavors meld.

  6. Give it a quick toss before serving. Enjoy!

Notes

  • Feel free to switch up the veggies based on what’s in season.

  • Use whole wheat spaghetti for a healthier twist.

  • Make it ahead of time—flavors improve as it sits!

 

Find it online: https://ukfinda.com/garden-spaghetti-salad/