
Spaghetti Salad
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A California-style pasta salad with spaghetti, fresh vegetables, olives, and parmesan tossed in Italian dressing. A light, tangy main course that works well as a side dish or standalone meal.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 8 ounces thin spaghetti (roughly broken into thirds or quarters, about 2-3 inches long)
- 2 cups grape tomatoes (sliced in half)
- 1 English cucumber (diced into ½-inch pieces, about 1½ cups)
- 3 red, yellow, orange, or green bell peppers (diced into ½-inch pieces, about 3 cups)
- ½ medium red onion ( sliced very thin and roughly chopped, about ¾ cup)
- 2.5 ounces sliced black olives (drained)
- 10-12 ounces Italian salad dressing (store-bought or homemade, about 1½ cups)
- 1 tablespoon sesame seeds
- ½ teaspoon smoked or regular paprika
- ¼ teaspoon celery seeds
- ¼ cup freshly grated Parmesan cheese
At a glance
PER SERVING · TIME 18M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 8m
- Sodium
- 529mg
- Total sugar
- 9g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 306mg
- Calcium
- 64mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 529MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.
