Spaghetti Salad
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Dinner at the Zoo · by Sara Welch★ 4.9 (32)

Spaghetti Salad

NUTRITION · PER SERVING35M COOK
CAL 31%·PRO 20%
CARBS 49G31% OF CAL
3G FIBER40G OTHER6G TOTAL SUGAR
FAT 44G63% OF CAL
7G SAT36G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A colorful pasta salad combining cooked spaghetti with crisp vegetables, olives, and parmesan cheese tossed in Italian dressing. Great for feeding a crowd at gatherings.

sideitaliansaladpastavegetarian
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Nutrition & ingredients

Ingredients

serves 8
  • 1 pound spaghetti noodles (broken in half)
  • 1 cup quartered and sliced cucumber
  • 1/2 cup chopped red bell pepper
  • 1/2 cup chopped green bell pepper
  • 1 cup cherry tomatoes (halved)
  • 1/3 cup finely diced red onion
  • 2/3 cup sliced black olives
  • 1/4 cup finely chopped parsley
  • 1/4 cup grated parmesan cheese
  • 1 1/4 cups homemade or store bought Italian dressing (dressing recipe follows)
  • salt and pepper to taste
  • 3/4 cup extra virgin olive oil
  • 1/4 cup white wine or red wine vinegar
  • 3 tablespoons grated parmesan cheese
  • 1 1/2 tablespoons finely minced red bell pepper
  • 1 tablespoon dried parsley
  • 1 1/2 teaspoons minced dried onion (or 1 teaspoon fresh minced onion)
  • 3/4 teaspoon dried basil
  • 3/4 teaspoon dried oregano
  • 1/2 teaspoon garlic powder
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 1/2 teaspoon black pepper
PREP
20M
SODIUM
600MG
ESTIMATE
COMPLETE

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