This spaghetti salad with fresh veggies and Italian dressing makes a great summer dish for sharing and will taste even better the next day — if it makes it overnight!
Ingredients
- 1 pound spaghetti
- 1 bottle Italian-style salad dressing , 16 ounce
- 1 tablespoon Italian seasoning
- 8 ounces shredded Cheddar cheese
- 2 ripes tomatoes , chopped
- 1 green bell pepper , chopped
- 0.5 onion , chopped
- 1 cucumber , peeled and chopped
Instructions
-
1
Gather all ingredients.
-
2
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 12 minutes. Rinse in cool water, drain.
-
3
Place chopped tomatoes, green bell pepper, onion, and cucumber in a large bowl; add Cheddar cheese and salad seasoning.
-
4
Add cooled pasta to large bowl with vegetables and pour salad dressing over top. Toss well to coat. For best flavor, chill for several hours before serving.
Nutrition Facts
Per serving
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