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
Want to cook this?
Open in the PantryLink app to scale servings, check your pantry stock, and generate a shopping list.
Sign In to Save Recipe Create Free AccountSuggest an Edit
Help improve this recipe's categorization, image, or dietary info. Earn points and badges!
Suggest Changes in AppPrefer a printed copy? Use our print-friendly view with adjustable servings and font size.
Open Print ViewMore Italian Recipes
Pasta Salad with Peas
A fresh twist on a pasta salad. Best served fresh, but can be refrigerated and served later.
Spicy Ranch Cauliflower Crackers
A spicy keto cracker made with cauliflower instead of flour! The perfect low-carb cracker. Store in an airtight container.
Pasta Salad
This pasta salad is nice and colorful, easy to make, and great for summer picnics or parties. The recipe was given to me by a dear friend many years ago, and I've been making it ever since!