Spaghetti Salad

5 from 1 vote

This colorful Spaghetti Salad combines fresh veggies, mozzarella, and a zesty dressing, making it a great choice for potlucks, BBQs, and meal prep. It’s quick and delicious!

Prep Time10

Cook Time20

Chill Time2

Total Time2 30

Course: Salad, Side Dish

Cuisine: American

Keyword: Spaghetti Pasta Salad, Spaghetti Salad

Servings:

Calories: 372kcal

Author: Ryan Allen

Equipment

Glass Mixing Bowls

Ingredients

1 pound spaghetti noodles
1 green bell pepper diced
1 red bell pepper diced
2 ribs celery diced
½ red onion diced
1 english cucumber cut in half lengthwise and sliced
2 cups cherry tomatoes cut in half
2.25 ounce can sliced olives drained
3 tablespoons fresh chopped parsley
8 ounces fresh Mozzarella pearls
1 teaspoon black pepper
1 tablespoon Tajin
16 ounces Italian dressing

Instructions

Bring a large pot of water to a boil and cook the pasta according to the package directions. Drain, then add to a large bowl, coat in olive oil, and set aside to cool.
Add bell peppers, celery, onion, cucumber, cherry tomatoes, olives, parsley, mozzarella pearls, black pepper, and Tajin to the bowl with pasta.
Add Italian dressing and toss to coat. Chill in the refrigerator for at least 2 hours before serving and enjoy!

Notes

Cool the pasta completely before mixing it with the veggies to prevent the cheese from melting and the vegetables from wilting.
Customize your salad by swapping the mozzarella with feta or using a different dressing like balsamic vinaigrette for a unique twist.
Make ahead for better flavor. This salad tastes even better after a few hours in the fridge as the flavors have time to meld together.
Store leftovers in an airtight container in the fridge for up to 4 days, but avoid freezing as it can change the texture of the pasta and veggies.

Nutrition