Garden Spaghetti Salad
Garden 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
- Keep leftovers in refrigerator for up to 3 days.
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