Description
A fresh and colorful spaghetti pasta salad tossed with crisp vegetables, creamy mozzarella, and zesty Italian dressing. Perfect for potlucks, picnics, or easy make-ahead meals.
Ingredients
Scale
- 12 ounces dry spaghetti pasta
- 1 1/2 cups cherry tomatoes, halved
- 1 cup black olives, sliced
- 1 cup red bell pepper, diced
- 1/2 cup red onion, thinly sliced
- 1 cup mozzarella cheese, cubed
- 2 tablespoons fresh parsley, chopped
- 3/4 cup Italian dressing
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Bring a large pot of salted water to a rolling boil.
- Cook the spaghetti according to package instructions until al dente, about 10 minutes. Drain and rinse lightly under cool water.
- Transfer the drained pasta to a large mixing bowl while slightly warm.
- Add cherry tomatoes, black olives, red bell pepper, red onion, mozzarella cubes, and chopped parsley to the bowl.
- Pour the Italian dressing over the mixture. Season with salt and black pepper.
- Toss gently until all ingredients are evenly coated.
- Cover and refrigerate for at least 1 hour before serving.
- Toss again before serving and adjust seasoning if needed.
Notes
- For best flavor, allow the salad to chill for several hours or overnight.
- Add a splash of extra dressing before serving if the pasta has absorbed too much.
- Store in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 6g
- Sodium: 520mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 15mg
Keywords: spaghetti pasta salad, classic pasta salad, summer pasta salad, vegetarian pasta salad, potluck side dish