Italian pasta salad recipes (sometimes called California pasta salads or pasta salad salads) are full of flavor! This is a must-have recipe for summer ribs!
Pasta Salad Recipe
I swear, something hurts because it makes the spaghetti spin at a crossroads. Is it better than ordinary pasta or tie? Three rounds of applause for spaghetti, these are really three rounds of applause for an incredible recipe for spaghetti salad and cold noodles.
Pasta Salad Spaghetti Noodles
There are many different ways to prepare this classic lightweight recipe. You can be creative with the fresh vegetables you choose, but believe me when you release this Italian salad. If I say my clothes are perfect.
With so many holidays and events throughout the summer, I finally entered this recipe at least six times.
I like this because it is an easy recipe for pasta salads that can be stored in the refrigerator for a long time.
Frankly, like many delicious pasta salads, they taste better the next day. Leave the rest of the pasta salad in the fridge to dip the Italian salad in spaghetti.
In other words, putting a little time in the fridge can make a spaghetti pasta salad with lots of flavors!
Oh, I don’t keep this dish only on the anniversary or July 4th. I want to cool this pasta salad for a few days as a side dish baked at night on weekdays.
When you really don’t want to cook, barbecue is perfect for a busy night. All you have to do is put a burger, chicken or steak on the grill and remove a large plate of pasta salad. This is the perfect summer dinner mix.
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Spaghetti Salad
- Prep Time: 15 mins
- Cook Time: 1 hours
- Total Time: 1 hours 15 mins
- Yield: 8 servings 1x
Print Recipe
Pin RecipeIngredients
- 1 lb. Thin spaghetti, broken into thirds
- 1 (16-ounce) bottle Italian salad dressing
- 2 tablespoons McCormick’s Salad Supreme Seasoning
- ½ cup grated parmesan cheese
- 1 (10 oz. package) cherry tomatoes, sliced in half
- 1 red bell pepper, diced
- ½ red onion, diced
- 1English cucumber, sliced and quartered
- 2 (2.5-ounce) cans sliced black olives
- 1 cup mini pepperoni
Instructions
- Cook spaghetti according to directions on the box to al dente. Drain, rinse in cool water.
- When completely cooled transfer the spaghetti to a large bowl. Add the Italian dressing, Salad
- Supreme, and the parmesan cheese, stir until evenly distributed.
- Add the tomatoes, red bell pepper, onion, cucumber, black olives and the pepperoni. Toss until all ingredients are coated.
- Chill for 1 hour before serving.
- Category: Pasta
- Cuisine: Italian
Nutrition
- Serving Size: 1
- Calories: 220 kcal
- Sugar: 2g
- Sodium: 458mg
- Fat: 11g
- Saturated Fat: 4g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 22mg
Keywords: Pasta, Salad, Spaghetti
