Spaghetti Salad
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Barefeet in the Kitchen · by Mary Younkin

Spaghetti Salad

NUTRITION · PER SERVING18M COOK
CAL 13%·PRO 12%
CARBS 34G51% OF CAL
3G FIBER22G OTHER9G TOTAL SUGAR
FAT 12G42% OF CAL
2G SAT10G UNSAT

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.

mainamericansaladpastavegetarian
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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
PREP
10M
SODIUM
529MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.