Classic Spaghetti Salad
My mom’s classic spaghetti salad with tomatoes, cucumber, green pepper, carrots and Italian dressing is a great summer side and perfect for sharing!
Yield: 6 -8 servings
Ingredients
- ½ lb. spaghetti (regular or thin, regular or whole wheat)
- 1 medium tomato, chopped
- 1 medium cucumber, peeled and chopped
- 1 small sweet onion, chopped
- ½ green pepper, chopped
- 5-6 baby carrots, chopped
- 1 + cup Italian dressing, homemade or store bough
- 1 ½-2 ½ tablespoons dried salad seasoning (such as McCormick’s Salad Supreme)
Instructions
- Cook spaghetti according to package directions, then drain and let cool slightly. (You can rinse the noodles with cool water to speed this up.)
- Meanwhile, chop your veggies.
- Combine cooled spaghetti and veggies in a large bowl. Add Italian dressing, starting with ¾ cup and increasing until everything is moist. Sprinkle on salad seasoning, starting with 1 ½ tablespoons and adding more to your liking.
- Stir to mix everything together well.
- Cover and refrigerate for at least 45 minutes to let the flavors blend.
Notes
Servings: This makes enough for about 6 servings as a main side dish, maybe 8 if everyone is trying multiple sides. You can absolutely double or triple the recipe if you're serving a bigger crowd.
Leftovers: Leftover spaghetti salad can be stored in a covered container in the refrigerator for up to 3-4 days. Be sure to toss it from time to time so it stays well mixed.
Video
Nutrition
Serving: 1serving | Calories: 193kcal | Carbohydrates: 25g | Protein: 3g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 7g | Sodium: 499mg | Fiber: 2g | Sugar: 10g
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