Spaghetti Salad
A colorful, make-ahead spaghetti salad tossed with crisp vegetables, olives, corn, and Italian dressing.
Equipment
- Large Pot
- Colander
- Large Mixing Bowl
- Knife
- Cutting Board
- Measuring Cups
- spoon or tongs for tossing
Ingredients
- 1 pound spaghetti uncooked, broken in half
- 1 red onion thinly sliced
- 1 1/2 cups cucumbers sliced
- 1/2 cup red bell pepper chopped
- 1/2 cup green bell pepper chopped
- 1/2 cup yellow bell pepper chopped
- 2 cups cherry tomatoes halved
- 1/2 cup black olives sliced
- 1/2 cup sweet corn
- 1/4 cup parsley chopped
- 1/4 cup Parmesan cheese freshly grated
- 1 1/2 cups Italian salad dressing
Instructions
- Bring a large pot of salted water to a boil and cook the broken spaghetti according to package directions until al dente, about the time indicated on the package.
- Drain the pasta in a colander and rinse well under cold water to stop cooking and cool the noodles; shake off excess water.
- Place the cooled spaghetti in a large mixing bowl.
- Add the sliced red onion, sliced cucumbers, chopped red, green, and yellow bell peppers, halved cherry tomatoes, sliced black olives, sweet corn, and chopped parsley to the bowl.
- Pour the Italian salad dressing over the pasta and vegetables and toss gently until everything is evenly coated; add more dressing to taste.
- Sprinkle the freshly grated Parmesan cheese on top and toss lightly or leave it on top as a garnish.
- Serve immediately or refrigerate until ready to serve.
Notes
- Make the salad 4–5 hours ahead for flavors to meld.