Spaghetti Salad

Spaghetti SaladI usually make this Spaghetti Salad recipe for a summer BBQ or potluck because it feeds a lot of people and it’s delicious. Whenever I make this for a crowd, there are never any leftovers to take home. It’s a simple side dish to make, and if you dice the vegetables ahead of time, it only takes minutes to throw together. Here is the Spaghetti Salad recipe:

Spaghetti Salad
  • 8 oz. (1/2 pound) thin spaghetti, break into 4" pieces
  • 1 small zucchini, diced
  • 1 small yellow squash, diced
  • 1 small cucumber, diced
  • 2 Roma tomatoes
  • ½ green bell pepper, diced
  • ½ red bell pepper, diced
  • ¼ cup red onion, diced
  • 1 can (6 oz.) olives, sliced
  • 8 oz. cheddar cheese, cubed
  • 8 oz. bottle Italian dressing
  • ¼ cup grated Parmesan cheese
  • ¼ teaspoon garlic powder
  • ½ teaspoon paprika
  1. Cook spaghetti according to directions on package, rinse and drain. Set aside and let cool.
  2. Place zucchini, yellow squash, cucumber, tomatoes, peppers, onion, olives and cheese in a large bowl. Add cooled spaghetti and mix well.
  3. To make the dressing, in a small bowl, combine the Italian dressing, Parmesan cheese, garlic powder and paprika. Pour over the spaghetti and vegetables and mix until combined.
  4. Refrigerate a couple of hours before serving.

Spaghetti Salad Final.jpg

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