California Spaghetti Salad
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A fresh pasta salad tossed with cherry tomatoes, cucumbers, bell peppers, black olives, and parmesan in a zesty Italian dressing. Light and colorful, it pairs well with any meal and holds up well when made ahead.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 1 pound spaghetti
- 1 cup cherry tomatoes (halved)
- 1 cup cucumber (diced)
- 1 cup bell pepper (red, yellow, or green, diced)
- ½ cup red onion (finely chopped)
- 1 cup black olives (sliced)
- 1 cup grated Parmesan cheese
- ¼ cup fresh parsley (chopped)
- 1 cup Italian dressing (store-bought or homemade)
- ¼ cup red wine vinegar
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper (to taste)
At a glance
PER SERVING · TIME 85M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 10m
- Sodium
- 792mg
- Total sugar
- 7g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 158mg
- Calcium
- 151mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 792MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.