I created this cold spaghetti salad recipe after tasting one a few years ago, and I wanted to make my own version by adding some extra ingredients. It's easy, delicious, and everyone enjoys it.
Ingredients
- 1 pound thin spaghetti
- 1 , 8 ounce
- 0.25 cups red wine vinegar
- 2 cups shredded Parmesan cheese
- 1 , 16 ounce
- 1 small red onion , chopped
- 1 , 8 ounce
- 1 , 4 ounce
- 1 , 3 ounce
- ¼ , 2.62 ounce
Instructions
-
1
Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 10 minutes; rinse under cold water and drain. Transfer to a large bowl.
-
2
Pour Italian dressing and vinegar over spaghetti; mix well. Add Parmesan cheese, diced tomatoes, onion, pepperoni, mushrooms, olives, and salad seasoning mix; stir until well combined.
-
3
Serve at room temperature, or refrigerate, covered, for about 3 hours, or marinate 8 hours to overnight.
Nutrition Facts
Per serving
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