Cold Spaghetti Salad
Cold Spaghetti Salad is a creamy blend of spaghetti, tomatoes, cucumbers, olives, pesto, and cheese. It's a vegetarian cold salad you'll crave when garden veggies are at their peak.
Servings: 8
Calories: 459kcal
Ingredients
- 1 pound spaghetti broken in half
- 1 pint cherry tomatoes halved
- 2 cucumbers diced
- ½ small onion diced
- 1 tsp. minced garlic
- 1 cup kalamata olives pitted
- 1 cup parmesan cheese shredded
- 4 oz. sharp cheddar cheese diced
- 1 Tbsp. mayonnaise
- 1 bottle (16 oz) Italian Salad Dressing
- 2 Tbsp. basil pesto
- salt and pepper to taste
- fresh mint or parsley to garnish optional
Instructions
- Break the spaghetti in half, then boil until al dente.
- Rinse spaghetti in cold water, drain, and place in a large bowl.
- Cut tomatoes in half. Dice cucumbers, onion and cheddar cheese into small pieces. Add veggies to spaghetti in bowl and stir.
- Add garlic, olives and parmesan cheese. Mix with tongs.
- In a separate bowl, mix mayonnaise, Italian Dressing and pesto together. Add salt and pepper to taste. Mix well.
- Pour dressing over spaghetti with veggies in bowl. Mix well with tongs or spoon. Place pasta in a large serving bowl and garnish with fresh mint or parsley if desired.
- Refrigerate pasta until ready to serve.
Notes
- Leftovers can be stored in the refrigerator in an airtight container up to 3 days. I don't recommend freezing this recipe because it could be mushy when it thaws.
- Be sure to keep this recipe cold, especially if serving outside. It should be kept on ice at all times and not allowed to sit in the sun or it could spoil.
Nutrition
Calories: 459kcal | Carbohydrates: 52g | Protein: 17g | Fat: 20g | Saturated Fat: 7g | Sodium: 889mg | Potassium: 426mg | Fiber: 3g | Sugar: 8g | Vitamin C: 17mg | Calcium: 300mg | Iron: 2mg