Belly Full · by Amy Flanigan
Spaghetti Salad
NUTRITION · PER SERVING30M COOK
CAL 19%·PRO 24%
CARBS 43G45% OF CAL
3G FIBER32G OTHER8G TOTAL SUGAR
FAT 17G40% OF CAL
5G SAT12G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A cold spaghetti salad loaded with pepperoni, provolone, fresh vegetables, and olives, dressed with zesty Italian dressing. A classic potluck and summer BBQ favorite.
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View the full recipe on Belly Full →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 10- 1 lb. box dry spaghetti pasta (broken in half)
- 1 cup sliced pepperoni (cut into quarters)
- 1 small green bell pepper (seeded, diced)
- 1 small red bell pepper (seeded, diced)
- ½ red onion (diced)
- ½ an English cucumber (diced)
- 1½ cups grape tomatoes (halved crosswise)
- 2.25 oz. can sliced black olives (drained)
- ½ cup cubed Provolone cheese
- ½ cup freshly grated Parmesan cheese
- ½ tsp garlic powder
- 1/8 tsp smoked paprika
- salt and pepper (to taste)
- 16 oz. homemade zesty Italian dressing ((or a store-bought bottle))
At a glance
PER SERVING · TIME 30M
CAL 19%·PRO 24%
CARBS 43G45% OF CAL
3G FIBER32G OTHER8G TOTAL SUGAR
FAT 17G40% OF CAL
5G SAT12G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 10m
- Sodium
- 903mg
- Total sugar
- 8g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 194mg
- Calcium
- 114mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 903MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.